Cream Cheese-Pineapple Pie Recipe
Cream Cheese-Pineapple Pie Recipe photo by Taste of Home

Cream Cheese-Pineapple Pie Recipe

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I've made this pie many times for friends, relatives, guests, church suppers and bazaars, and I'm always getting requests for the recipe. I've lived on farms all my life—we used to have a potato farm on Long Island, and now my son farms his own land and manages mine here in Delaware, growing soybeans and wheat. —Elizabeth Brown, Clayton, Delaware
TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling
MAKES:8 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling
MAKES: 8 servings


  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 1 can (8 ounces) crushed pineapple with juice
  • 1 package (8 ounces) cream cheese, softened to room temperature
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract
  • 1 9-inch unbaked pie shell
  • 1/4 cup chopped pecans

Nutritional Facts

1 serving (1 piece) equals 380 calories, 21 g fat (10 g saturated fat), 91 mg cholesterol, 503 mg sodium, 43 g carbohydrate, 1 g fiber, 6 g protein.


  1. Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over medium heat, stirring constantly until mixture is thick and clear. Cool; set aside.
  2. Blend cream cheese, sugar and salt in mixer bowl. Add eggs, one at a time, beating after each addition. Blend in milk and vanilla. (Mixture may look curdled.)
  3. Spread cooled pineapple mixture over bottom of pie shell. Pour cream cheese mixture over pineapple layer; sprinkle with pecans.
  4. Bake at 400° for 10 minutes; reduce heat to 325° and bake for 50 minutes. Cool. Yield: 8 servings.
Originally published as Cream Cheese-Pineapple Pie in Country Woman March/April 1987, p29

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Nov. 15, 2014

"I made this pie when I was first married for a Thanksgiving dessert in 1949. It was a 5 star recipe then and it still is. I got it out of a Good Housekeeping magazine. I lost that original recipe over the years and the recipe I had back then did not call for the pecans on top. I have added that in the last few years.The original had a recipe for another topping of a mixture of sour cream, with a little sugar, and vanilla added then spread on top of the cooled pie and put back in a low oven a few minutes just to set the sour cream and sugar. I sprinkle the pecans on the sour cream mixture just before popping it back in the over. Cool completely again before cutting. Talk about your heavenly desserts!"

Reviewed Aug. 7, 2014

"Excellent recipe !! Perfectly balanced, super easy to make. It's perfect without making any adjustments. Thanks for a great "go to" recipe."

Reviewed Mar. 28, 2014 Edited Jul. 18, 2014

"Everyone I made this 4 loved it !!"

Reviewed Oct. 15, 2012

"I have been making this pie since I found the recipe in a Taste of the Country cookbook back in the late 80s. LOVE IT!!"

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