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This is a light, fluffy dessert that I had at my mother's house last week. It is a cream cheese based pie. It's a delicious combination, very summer-y tasting, and not too heavy after a good supper. This pineapple pie uses a graham cracker crust, which you can make yourself, or you can buy a store bought graham crust


  • Graham Cracker Crumb Crust:
  • 1 1/3 cups graham cracker crumbs
  • 1/3 cup hard margarine or butter, melted
  • 2 Tablespoons granulated sugar
  • Mix the ingredients together. Set aside 2 Tbsp. of the mixture. Press the rest of the graham cracker crumb mixture into the bottom and sides of 9 inch pie plate.
  • Pineapple Pie:
  • 8 oz cream cheese
  • 1 cup of sugar
  • 8 oz drained crushed pineapple
  • 1/2 teaspoon lemon juice
  • pinch salt
  • 2 cups Cool Whip or whipped cream


  • Beat the cream cheese and the sugar until light and fluffy. Mix the pineapple, lemon juice and salt together; fold into the cream cheese mixture. Fold the pineapple mixture into the Cool Whip or whipped cream. Pour into the pie crust and sprinkle the top with the reserved graham crumbs. Refrigerate for one hour or so before serving.
  • PREP TIME 15 Min
  • FRIG TIME 1 Hour

Categories: Dessert  Pie 
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