A creamy, tropical pineapple pie with a twist. This easy dessert is filled with cream cheese, vanilla, and pineapple chunks!
Looking for a delicious dessert that’s always a crowd-pleaser? Try this pineapple pie recipe! It only requires a handful of simple ingredients plus canned pineapple and a frozen pie crust for one of the easiest pies you’ll ever whip up.
The bottom layer is sweet pineapple topped with a creamy, smooth cheesecake-like layer. It’s so good. If you’re looking for a new recipe to add to your dessert rotation, this one won’t disappoint.
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Make this pie for Easter — the beautiful yellow color fits right in. It’s delicious any time of year, though, especially in the warm days of summer when you’re craving those tropical flavors.
Are you crazy for pineapple flavor? If so, you’ll also love these Pineapple Upside Down Cupcakes, this creamy Pineapple Ice Cream, and my delicious Pineapple Cake. For brunch, try these scrumptious Pineapple Tarts.
Why You’ll Love This Easy Pineapple Pie
- Tropical flavor in every bite — perfect for a hot summer day.
- Uses a pre-made crust to save time.
- Great for potlucks and special occasions!
- Easy recipe that uses simple ingredients — no fancy foods here.
- Delicious with a big dollop of whipped cream and a cherry on top.
Ingredients
- Cream Cheese: Make sure it’s softened to room temperature. This will make it easier to beat with the sugar and avoid a lumpy pie mixture.
- Sugar: You’ll need 1 cup of granulated sugar total, divided into half cups.
- Salt: A little salt helps balance the flavors and actually brings out the sweetness of the pie even more. Don’t skip the salt!
- Eggs: Eggs help give structure and richness to baked goods like pie. You’ll need two large eggs for this one.
- Milk: I used dairy milk, but you can substitute almond milk or another plant-based milk if needed.
- Vanilla Extract: Pure vanilla extract adds to the sweet flavor of this tropical pie.
- Cornstarch: Just a bit of corn starch helps thicken up the pineapple filling, giving it a perfect thick, creamy texture.
- Pineapple: I used canned crushed pineapple in pineapple juice, but fresh pineapple or frozen pineapple (thawed) will work in this recipe, too.
- Pie Crust: Using a frozen pie crust helps this recipe come together more easily, but feel free to use a homemade crust if you have one you like.
How to Make Creamy Pineapple Pie
- Step One: Heat oven to 400°F. Get a large bowl and beat together cream cheese, 1/2 cup sugar and salt until smooth. Add in eggs, milk and vanilla extract and beat until smooth. Set aside.
- Step Two: To make the second layer, stir together cornstarch, 1/2 cup sugar and crushed pineapple in a small saucepan. Bring to a boil and let it boil for 2 minutes. Be sure to stir constantly.
- Step Three: Let the mixture cool a few minutes and then pour the pineapple pie filling into your pie shell.
- Step Four: Pour the cream cheese mixture on top of the pineapple mixture. Bake for 10 minutes at 400°F and then reduce the temperature to 325°F and bake an additional 50 to 55 minutes, or until the center is set. Let cool before cutting into slices. Serve with whipped topping and a cherry on top (optional).
Equipment Needed
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What to Serve with Pineapple Pie
Personally, I think pie is best served with a big dollop of whipped cream or Cool Whip and maraschino cherries on top. Don’t forget a nice cup of coffee to wash it down with.
But if you’re looking for main dishes, why not continue the pineapple theme? These BBQ Chicken and Pineapple Quesadillas are delicious and kid-friendly, while my Pineapple Teriyaki Chicken is a wonderful dish when you’re craving takeout.
Pineapple Pie Recipe Tips and Tricks
- If the edges of your pie start to get too brown in the oven, place some aluminum foil around the rim and edge of the pie crust.
- Let the pie set up for at least 2 hours in the fridge before serving for best results.
- If you’re using sweetened canned pineapple, reduce the sugar to ¼ cup instead of ½ cup.
- Add a top crust to make a more decorative pie. A lattice top would look lovely.
- Keep the unbaked pie shell chilled until you’re ready to pour the pie filling in.
Variations and Substitutions
- Use brown sugar instead of white. Brown sugar pairs beautifully with the sweet and tart flavor of the pineapple. You can substitute half or all of the granulated sugar with brown sugar.
- Make it gluten free. Substitute a gluten-free pie crust instead of the regular one.
- Add lemon juice for tartness. If you like your pie a little more on the tart side, add a teaspoon of lemon juice. You can also add lemon zest to the pie pastry if you’re making your own pie crust.
- Mix in some coconut flakes. A couple tablespoons of coconut flakes can add texture and even more tropical flavor to the pie.
- Make it with a 1-to-1 sugar substitute. If you’re looking for a sugar-free version, try it with your favorite sugar substitute that measures the same as sugar.
- Try vegan pineapple pie. Sub with vegan cream cheese, flax eggs, and plant-based milk. Make sure your pie shell is vegan, too.
Storage Instructions
Refrigerator: Because this pie contains dairy, you should store leftovers covered in the fridge for up to 4 days.
Can I Freeze Pineapple Pie?
Yes, you can freeze pineapple pie for up to 3 months! Wrap individual servings in plastic wrap, and then add the wrapped pie slices to a freezer bag.
FAQ
What is pineapple pie made of?
This pineapple pie is made with simple ingredients, many of which you already have on hand. You’ll need cream cheese, sugar, salt, eggs, milk, vanilla, canned pineapple, and a pie shell. Easy peasy!
Does pineapple pie need to be refrigerated?
Yes. It contains dairy and eggs, so it needs to be refrigerated for storage. Do not let the pie sit out for more than 2 hours.
Should you let pie cool before refrigerating?
Yes, cool the pie at least 30 minutes before refrigerating. This will help the pie set and will avoid condensation collecting on top of the pie.
What is the best way to thaw frozen pineapple pie?
You should thaw pineapple pie in the refrigerator overnight. It’ll be ready to eat the next day!
Easy Pie Recipes
Want more pie? Here are some of my favorite recipes:
- Sugar Pie: A vintage recipe that is perfectly sweet and decadent! Bonus points for it being super easy to make, too.
- Strawberry Cream Pie: Tastes like a dream! This easy summer pie is creamy, sweet and refreshing.
- Impossible Pie: The easiest pie you will ever bake! It magically forms its own crust plus two delicious layers while baking.
- Oatmeal Pie: An old fashioned dessert just like Grandma used to make! It’s perfect for fall or for the holiday season.
- Coconut Pie: Good, old-fashioned coconut pie like Grandma used to make. Serve with a huge dollop of whipped cream. This mouthwatering dessert will melt in your mouth and be a hit with your family.
Do you think you’d enjoy this Pineapple Pie?
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Pineapple Pie
A creamy, tropical pie with a twist. This easy dessert is filled with cream cheese, vanilla, and pineapple chunks!
Ingredients
- 1 250g package of cream cheese, softened
- 1/2 cup sugar
- 1/2 tsp salt
- 2 eggs
- 1/2 cup milk
- 1/2 tsp vanilla extract
- 1 tbsp cornstarch
- 1/2 cup sugar
- 1 cup crushed pineapple, with juice
- 1 unbaked frozen 9 inch pie shell
Instructions
- Preheat oven to 400F.
- In a large bowl, beat together cream cheese, 1/2 cup sugar and salt until creamy. Add in eggs, milk and vanilla extract and beat until smooth. Set aside.
- In a small saucepan, stir together cornstarch, 1/2 cup sugar and crushed pineapple. Bring to a boil and boil for 2 minutes, stirring constantly. Let cool a few minutes and then pour into pie shell.
- Pour cream cheese mixture on top of pineapple mixture. Bake for 10 minutes then reduce heat to 325F and bake an additional 50 to 55 minutes, or until center is set.
- Let cool before serving.
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Nutrition Information:
Yield: 6 Serving Size: 1 sliceAmount Per Serving: Calories: 597Total Fat: 28.7gSaturated Fat: 12.5gUnsaturated Fat: 10.7gCholesterol: 116.3mgSodium: 710.8mgCarbohydrates: 75.6gFiber: 1.4gSugar: 49.4gProtein: 11g
jena says
I have made many hand pies with pieapple filling but I drain more of the juice off and while it simmers I mix the juice with cornstarch in it and slowly pour it into the fruit till of desired thickness.
Ida Pletz says
When I was a kid mom made a pie like this looks so much like hers got one in the oven can
t wait for it to bake and cool. Made two we are snowbirding lots of neighbors LOL
Terry C says
Im sure we can also use a homemade crust instead of a frozen shell? There is nothing better than scratch crust in my book when making a scratch pie.
Stacie says
Yes, definitely!
Tammy Evans says
Stacie- I make a pineapple casserole my husband loves. I am super excited to make your pineapple pie recipe for him! Thank you girl
Dina C. says
Where can I read the reviews that were from people who tried the recipe?
Marty says
We are vegan. Inwant to make this pie, but need a sub for the two eggs. Any ideas? Agar Agar?
Stacie says
I’m not really sure because I don’t make many vegan recipes. Sorry!
Penny says
I’m wondering if Egg Beaters would work. I use them in all my baking, and they work great.
LuAnn says
Unfortunately, Egg Beaters aren’t an acceptable substitute for those who must or who choose to avoid using eggs as they contain egg whites.
Kim says
Should I let the crust thaw a little first or use it straight from the freezer? Also, a regular crust or deep dish? Please respond.. I’m dying to make one ASAP!! Thanks sooo much!!
Stacie says
Check the directions on the pie crust package. I think the one I used I thawed for 10 minutes on the counter. I like the deep dish crusts.
Jacqui says
The pie crust is not blind baked – won’t it get soggy?
April says
Cream cheese filling is still lumpy. All ingredients at room temperature. Then I tipped the bowl over and spilled half on the floor! We’ll see how it turns out.
Kathy says
Delicious! I made a homemade pie crust but other than that I followed your recipe! Will definitely make again!