Pineapple Cheesecake Pie Recipe

Name: Pineapple Cheesecake Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 lg. can undrained crushed pineapple; 2/3 cup (150 ml) sugar; 3 tbsp (45 ml). cornstarch; 1 8 oz (224 grm). pkgs. softened cream cheese; 1/2 cup (125 ml) sugar; 1/2 tsp (2 ml). salt; 2 unbeaten eggs; 1/2 cup (125 ml) milk; 1/2 tsp (2 ml). vanilla; 1 prepared pie crust

Servings: persons

1 lg. can undrained crushed pineapple
2/3 cup (150 ml) sugar
3 tbsp (45 ml). cornstarch
1 8 oz (224 grm). pkgs. softened cream cheese
1/2 cup (125 ml) sugar
1/2 tsp (2 ml). salt
2 unbeaten eggs
1/2 cup (125 ml) milk
1/2 tsp (2 ml). vanilla
1 prepared pie crust

1
Line pie pan with plain pastry, place in freezer until other ingredients are ready.
2
This makes a flakier crust.
3
Combine pineapple, 2/3 cup (150 ml) sugar and cornstarch; cook over medium heat, stirring constantly until thick and clear.
4
Cool.
5
Blend cream cheese with sugar and salt; cream well.
6
Add eggs, one at a time, beating well after each one.
7
Blend in milk and vanilla.
8
Spread pineapple mixture in pie pan.
9
Top with cheese mixture.
10
Bake at 425 degrees (225 C.) for 10 minutes, 350 degrees (175 C.) for 25 to 30 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lg. can undrained crushed pineapple, 2/3 cup (150 ml) sugar, 3 tbsp (45 ml). cornstarch, 1 8 oz (224 grm). pkgs. softened cream cheese, and more.

Yes, Pineapple Cheesecake Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pineapple Cheesecake Pie

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