Jim's Pineapple Cheese Pie
This delightful Pineapple Cheese Pie combines a creamy cheese filling with the tropical sweetness of pineapple, all nestled in a light and crispy crust. It's an impressive dessert perfect for gatherings.
Ingredients
For the pie
- 1 pre-made pie crust 1 pre-made pie crust (store-bought or homemade)
- 1 cup 1 cup cream cheese, softened Must be softened for easy mixing.
- 1 cup 1 cup sour cream For a more indulgent flavor, you can swap sour cream for Greek yogurt.
- 1 cup 1 cup crushed pineapple, well-drained Ensure it's well-drained to prevent a soggy filling.
- 1 cup 1 cup powdered sugar
- 1 teaspoon 1 teaspoon vanilla extract
- 1/2 cup 1/2 cup shredded coconut Optional for topping.
- to taste Whipped cream Optional for serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Place the pre-made pie crust into a 9-inch pie pan or roll out and fit a homemade crust, crimping the edges as desired.
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Gradually blend in the sour cream and powdered sugar until combined.
- Add the well-drained crushed pineapple and vanilla extract; mix until well incorporated.
Baking
- Pour the cheese mixture into the prepared pie crust. Smooth the top with a spatula.
- Bake for 30 minutes, or until the filling is set and the top is lightly golden.
Cooling
- Remove the pie from the oven and let it cool to room temperature.
- Once cooled, place it in the refrigerator for at least an hour before serving.
Serving
- Serve with whipped cream and a sprinkle of shredded coconut on top for garnish.
Notes
To store, keep covered in the refrigerator for up to 3-4 days, or freeze for longer storage. For reheating, serve chilled or microwave a slice for 15-20 seconds for a warm version.