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. —Elizabeth Brown, Clayton, Delaware
Reviews
I have made this several times and is always delicious, many compliments!
Has anyone made it without the crust? trying to lighten it up. Removed pecans and used a graham cracker crust and light cream cheese. Not a huge change in carbs ,sugar or calories. It was lighter in fats. A graham crust ( even though it had no added sugar) has more undesirable nutrients than a flour crust. With no crust it would be even better.
I made this for Easter dessert. I under baked mine just a tad, and it ended up like the custard in a crem brulee. The crust is not needed. Next time I'm going to double this and make it in a larger dish with no crust.
Wonderful! A bit like a cheesecake but it all works well. We rarely eat a whole dessert as we try to resist the added calories but we finished it; the salty sweet thing that was going on was so yummy!!
Family and friends loved this pie, which was one of the desserts I made for a post-Christmas party. Great pineapple taste, with a rich cream cheese layer to complement it. I did not add the pecans. I already have requests to make this pie again!
This pie is always a success. Found it in a 1981 Philadelphia Brand Cream Cheese cookbook which I inherited from my mother. Love the fresh taste of the pineapple and the pie is not overly sweet.
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!
Excellent recipe !! Perfectly balanced, super easy to make. It's perfect without making any adjustments. Thanks for a great "go to" recipe.
Everyone I made this 4 loved it !!
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!!