Pineapple Cheese Pie

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Servings: 6 Difficulty: Advanced
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Creamy no-bake dessert with a crunchy cookie crust and bright tropical topping
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This refreshing Pineapple Cheese Pie offers a perfect balance of creamy sweetness and tangy citrus notes. The rich filling, made with cream cheese, yogurt, and instant vanilla pudding, is set in a buttery gingersnap or chocolate chip crust. Topped with juicy pineapple slices in a light orange glaze, it’s a vibrant, crowd-pleasing dessert that requires no baking for the filling. Ideal for summer gatherings or potlucks, this pie is easy to assemble and even easier to love. The contrasting textures of the crisp crust, smooth filling, and juicy fruit make every bite delightful. Serve chilled for the best flavor and texture.

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Pineapple Cheese Pie

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 2620.8

Description

This refreshing Pineapple Cheese Pie offers a perfect balance of creamy sweetness and tangy citrus notes. The rich filling, made with cream cheese, yogurt, and instant vanilla pudding, is set in a buttery gingersnap or chocolate chip crust. Topped with juicy pineapple slices in a light orange glaze, it&# 226;€™s a vibrant, crowd-pleasing dessert that requires no baking for the filling. Ideal for summer gatherings or potlucks, this pie is easy to assemble and even easier to love. The contrasting textures of the crisp crust, smooth filling, and juicy fruit make every bite delightful. Serve chilled for the best flavor and texture.

Ingredients

Directions

  1. Crush the cookies into fine crumbs.
  2. Mix the crumbs with melted butter until well combined.
  3. Press the mixture firmly into the bottom and sides of a 9-inch pie plate.
  4. Bake the crust in a 400ðF (204ðC) oven for 5 minutes, then let it cool completely.
  5. In a large bowl, beat together the instant vanilla pudding mix, plain yogurt, softened cream cheese, orange juice, and 2 teaspoons of grated orange peel until smooth and stiff.
  6. Pour the filling into the cooled crust and smooth the top.
  7. Refrigerate the pie for at least 2 hours, or until set.
  8. Drain the pineapple slices and reserve the juice.
  9. In a small saucepan, combine the reserved pineapple juice, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens.
  10. Remove the glaze from heat and stir in the remaining grated orange peel.
  11. Arrange the pineapple slices on top of the chilled pie.
  12. Pour the warm glaze over the pineapple slices.
  13. Chill again for 30 minutes before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 2620.8kcal
% Daily Value *
Total Fat 144.0g222%
Saturated Fat 86.4g432%
Cholesterol 0.0mg0%
Sodium 115.2mg5%
Total Carbohydrate 283.2g95%
Dietary Fiber 52.8g212%
Sugars 220.8g
Protein 24.0g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, use dairy-free cream cheese, coconut yogurt, and a vegan pudding mix.

Gingersnaps provide a spicy contrast to the sweet filling, while chocolate chips offer a richer, deeper flavor. Choose based on preference.

Ensure the cream cheese is fully softened to avoid lumps in the filling.

The pie must be chilled thoroughly to set properly. Do not skip the chilling step.

Leftovers should be stored covered in the refrigerator for up to 3 days.

For a gluten-free option, use gluten-free cookies for the crust.

Keywords: pineapple, cheese, pie, no-bake, dessert, cream cheese, gingersnap, crust, orange, yogurt, pudding, glaze, chilled, summer, tropical, easy, potluck, fruit, sweet, creamy
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