Pineapple Cream Cheese Pie

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  • 1 graham cracker crust
  • 1 can (20 oz.) crushed pineapple in its own juice
  • 2 T reserved pineapple juice
  • 1 pkg. cream cheese, softened
  • ½ C Pioneer Sugar®
  • 1 tub Cool Whip®


  1. Drain pineapple reserving liquid. Make sure you drain the pineapple really good by pressing against strainer to squeeze out as much liquid as possible. Reserve 2 tablespoons of pineapple juice; set aside.
  2. In a mixing bowl add cream cheese, Pioneer® Sugar and pineapple juice. Blend until smooth. Stir in the pineapple; mix. Gently fold the Cool Whip® into the cream cheese mixture until blended. Pour into pie shell. Place in the refrigerator until set, approximately 3-4 hours.
Pineapple Cream Cheese Pie
5 votes, 4.00 avg. rating (78% score)

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.