When the heat is on and you crave a dessert that’s cool, refreshing, and bursting with flavor, this Pineapple Cheese Pie is the answer. A beloved vintage recipe, it combines a buttery graham cracker crust with a luscious, tangy-sweet cream cheese layer, all crowned with a vibrant pineapple topping.
The best part? It requires zero oven time (aside from the quick crust bake), making it the ultimate heat-free summer treat. With its creamy texture and bright tropical taste, this pie is a guaranteed crowd-pleaser at potlucks, barbecues, or any casual gathering. It’s a nostalgic trip to dessert paradise, one no-bake slice at a time.
The Science of a Firm, No-Bake Filling
The structure of this pie’s creamy layer comes from a clever combination of dairy science and gentle gelling. The base is a cream cheese and sweetened condensed milk mixture.
The condensed milk provides sweetness and, crucially, a thick, syrupy consistency that helps stabilize the filling. When the acidic lemon juice is added, it gently reacts with the proteins in the milk and cream cheese, causing them to thicken slightly and “set” as the pie chills, creating a smooth, sliceable texture without the need for gelatin or baking.
For the pineapple topping, cooking the fruit with a cornstarch slurry is key. The heat breaks down the pineapple’s enzymes and releases its juices, while the cornstarch molecules swell and create a clear, glossy gel that clings to the fruit pieces, preventing a watery layer on top of the creamy filling. This two-part system ensures every slice is neat, firm, and perfectly layered.
Ingredients
For the Graham Cracker Crust:
- 1 ½ cups (150g) graham cracker crumbs (about 10-12 full sheets)
- ¼ cup (50g) granulated sugar
- 6 tablespoons (85g) unsalted butter, melted
For the Cream Cheese Filling:
- 1 (8 oz) package cream cheese, softened to room temperature
- 1 (14 oz) can sweetened condensed milk
- ⅓ cup (80ml) fresh lemon juice (about 2 lemons)
- 1 teaspoon vanilla extract
For the Pineapple Topping:
- 1 (20 oz) can crushed pineapple in juice, UNDRAINED
- ⅓ cup (65g) granulated sugar
- 3 tablespoons cornstarch
- ⅛ teaspoon salt
For Garnish (Optional): Whipped cream, maraschino cherries, toasted coconut.
Instructions
1. Make & Bake the Crust: Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly and evenly into a 9-inch pie plate. Bake for 8-10 minutes until fragrant and set. Let cool completely on a wire rack.
2. Make the Cream Cheese Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the sweetened condensed milk until the mixture is completely smooth and creamy. Beat in the lemon juice and vanilla extract. The mixture will thicken noticeably as you add the lemon juice.
3. Assemble First Layer: Pour the thickened cream cheese filling into the cooled crust. Spread evenly. Refrigerate while you make the topping (at least 30 minutes).
4. Make the Pineapple Topping: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Stir in the entire can of crushed pineapple WITH its juice. Cook over medium heat, stirring constantly, until the mixture comes to a simmer and thickens dramatically, becoming glossy and translucent (about 5-7 minutes).
5. Cool the Topping: Remove the pineapple mixture from heat and let it cool for 15-20 minutes, stirring occasionally, until it’s just warm to the touch but no longer piping hot. Pouring a hot topping onto the cold filling will cause it to melt.
6. Add Final Layer & Chill: Carefully spoon the warm pineapple topping over the chilled cream cheese layer, spreading it to the edges. Cover loosely with plastic wrap and refrigerate the pie for at least 4 hours, or preferably overnight, until completely set.
7. Serve: Before serving, garnish with whipped cream, a cherry, or toasted coconut if desired. Slice with a sharp knife wiped clean between cuts.
8. Store: Keep covered in the refrigerator for up to 4 days.
Pro-Tips for the Perfect Sliceable Pie
- Room Temperature Cream Cheese: This is essential for a perfectly smooth filling with no lumps.
- Fresh Lemon Juice: Bottled juice can have an off-taste. Fresh lemon juice provides the necessary acidity for the filling to thicken properly and adds the perfect bright note.
- Don’t Drain the Pineapple: You need all the juice from the can for the cornstarch to work its thickening magic in the topping.
- Cool the Topping: This is a critical step to prevent the hot pineapple from melting and liquefying the creamy layer beneath.
- Chill Thoroughly: Patience is key. The pie needs ample time for both layers to firm up completely for clean slices.
- Variations: Use a pre-made shortbread or vanilla wafer crust. For a citrus twist, replace half the pineapple with mandarin oranges. Add ½ cup of toasted coconut to the graham cracker crust or sprinkle it on top.
This Pineapple Cheese Pie is a simple, sunny dessert that never goes out of style.