No-Bake Pineapple Cheese Pie Recipe

4.5 2 3
No-Bake Pineapple Cheese Pie Recipe
No-Bake Pineapple Cheese Pie Recipe photo by Taste of Home
Publisher Photo

No-Bake Pineapple Cheese Pie Recipe

Read Reviews
4.5 2 3
Publisher Photo
“My diabetic husband always liked the pineapple pie at a nearby restaurant, so I experimented making something similar but lighter," explains Shirley Miller of North Judson, Indiana. "Now, it's my most-requested dessert!
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 1 package (.3 ounce) sugar-free lemon gelatin
  • 1/2 cup boiling water
  • 1 can (8 ounces) unsweetened crushed pineapple, undrained
  • 1 package (8 ounces) fat-free cream cheese
  • 1 package (3 ounces) cream cheese, softened
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

Directions

Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
In a small bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Stir in pineapple. In a large mixing bowl, beat cream cheeses until blended. Gradually beat in pineapple mixture. Fold in whipped topping. Spoon into pastry shell. Cover and refrigerate for 4 hours or until set. Yield: 8 servings.
Originally published as No-Bake Pineapple Cheese Pie in Light & Tasty December/January 2008, p21

Nutritional Facts

1 piece: 268 calories, 14g fat (9g saturated fat), 19mg cholesterol, 311mg sodium, 26g carbohydrate (8g sugars, 0 fiber), 7g protein.

  • Pastry for single-crust pie (9 inches)
  • 1 package (.3 ounce) sugar-free lemon gelatin
  • 1/2 cup boiling water
  • 1 can (8 ounces) unsweetened crushed pineapple, undrained
  • 1 package (8 ounces) fat-free cream cheese
  • 1 package (3 ounces) cream cheese, softened
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  1. Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
  2. In a small bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Stir in pineapple. In a large mixing bowl, beat cream cheeses until blended. Gradually beat in pineapple mixture. Fold in whipped topping. Spoon into pastry shell. Cover and refrigerate for 4 hours or until set. Yield: 8 servings.
Originally published as No-Bake Pineapple Cheese Pie in Light & Tasty December/January 2008, p21

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Reviews forNo-Bake Pineapple Cheese Pie

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MY REVIEW
busybrock User ID: 2750041 59687
Reviewed Jul. 22, 2011

"I have made this many times because it is easy and refreshing. Have made it several times with graham cracker crust."

MY REVIEW
JMU User ID: 1687266 121161
Reviewed Jan. 29, 2009

"Big hit! Both at home and at the office! This one is a keeper!"

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