Pineapple Vanilla Cream Cheese Pie Recipe

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

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"I love pineapple and use it in all kinds of recipes," pens Raydona Biles from her home in Clinton, Missouri. "Not too sweet and not too tangy, the mild pineapple flavor in this frosty dessert come through just right."
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. + freezing
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. + freezing

Ingredients

  • 1 unbaked pastry shell (9 inches)
  • 1 package (8 ounces) cream cheese, softened
  • 1 carton (16 ounces) vanilla yogurt
  • 1 cup pineapple preserves

Directions

Line unpricked 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 mixing bowl, beat cream cheese until smooth. Add the yogurt and preserves; pour into crust. Cover and freeze for 8 hours or overnight. Remove from the freezer 30 minutes before cutting. Yield: 6-8 servings.
Originally published as Cream Cheese Pineapple Pie in Quick Cooking July/August 2003, p12

Nutritional Facts

1 piece: 376 calories, 19g fat (10g saturated fat), 42mg cholesterol, 221mg sodium, 47g carbohydrate (33g sugars, 0 fiber), 6g protein.

  • 1 unbaked pastry shell (9 inches)
  • 1 package (8 ounces) cream cheese, softened
  • 1 carton (16 ounces) vanilla yogurt
  • 1 cup pineapple preserves
  1. Line unpricked 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 mixing bowl, beat cream cheese until smooth. Add the yogurt and preserves; pour into crust. Cover and freeze for 8 hours or overnight. Remove from the freezer 30 minutes before cutting. Yield: 6-8 servings.
Originally published as Cream Cheese Pineapple Pie in Quick Cooking July/August 2003, p12

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