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Cream Cheese-Pineapple Pie

 Cream Cheese-Pineapple Pie
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. I belong to Homemakers and enjoy tailoring and crafts.
8 ServingsPrep: 30 min. Bake: 50 min.


  • 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 eggs
  • 1/2 cup milk
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1 9-inch unbaked pie shell
  • 1/4 cup chopped pecans


  • 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.
  • Blend cream cheese, sugar and salt in mixer bowl. Add 2 eggs, one at
  • a time, beating after each addition. Blend in milk and vanilla. (If
  • mixture looks slightly curdled, don't worry-it bakes out.)
  • Spread cooled pineapple layer over bottom of pie shell. Pour cream
  • cheese mixture over pineapple; sprinkle with pecans.
  • Bake at 400° for 10 minutes; reduce heat to 325° and bake for

2 of 2

Cream Cheese-Pineapple Pie (continued)

Directions (continued)

  • 50 minutes. Cool. Yield: 8 servings.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.