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Pineapple Cream Cheese Pie

Pineapple Cream Cheese Pie
Melissa Brisko

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This recipe from San Bernard EC member Dawn Hodges won $500 in our 2017 Holiday Recipe Contest. Enter our recipe contest today for your chance to win!

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$500 Sweet Winner

Dawn Hodges | San Bernard EC

“I started with a similar recipe as a guide and just added flavors that seemed to go with the plan,” Hodges says. “Since that first pie, I have added more ‘goodies’ to it. I am one of those who thinks if a little is good, a lot is even better!”

Crust

1 sleeve graham crackers
1/4 cup chopped pecans
1/4 cup sweetened flaked coconut
1/4 cup powdered sugar
6 tablespoons (3/4 stick) butter, melted

Filling

1 can (8 ounces) crushed pineapple
1 1/2 packages (12 ounces) cream cheese, softened
1 egg
1/2 cup sour cream
1/2 cup sugar
1 tablespoon lime or lemon juice
1 teaspoon grated lime or lemon zest
1/2 cup sweetened flaked coconut
1/2 teaspoon freshly grated nutmeg
1 teaspoon vanilla or coconut extract

Topping

Reserved pineapple liquid
2 tablespoons sugar
1 cup heavy cream
1/4 cup powdered sugar
Extra sweetened flaked coconut, toasted
Extra grated zest for topping

1. Crust: Pulse graham crackers in food processor until they are fine crumbs. Pour them into a 9-inch pie dish, then place pecans and coconut in food processor (no need to clean it first) and pulse until finely chopped.

2. Add pecan mixture and powdered sugar to graham crackers and mix with a fork. Drizzle melted butter into mixture, then stir to combine thoroughly. Press mixture into bottom and up sides of pie pan.

3. Filling: Over a bowl, drain pineapple, reserving liquid. Set both aside. Preheat oven to 350 degrees.

4. In a mixing bowl, combine cream cheese, egg, sour cream, sugar, juice and zest. Beat with a mixer until creamy. Add drained pineapple, coconut, nutmeg and extract, and stir to combine thoroughly.

5. Pour mixture into crust and bake 20 minutes or until no longer wobbly in middle. Cool and refrigerate.

6. Topping: In a small saucepan, mix reserved pineapple liquid with sugar and cook over medium heat until mixture thickens into a runny syrup. Set aside.

7. Whip heavy cream in a food processor. Add powdered sugar and whip until thick, about 1 minute. Spread over cooled filling and top with toasted coconut.

8. To serve, drizzle some of the thickened pineapple juice over the top. A little grated zest on top is great, also.

Serves 8.

Cook’s Tip

You can purchase a graham cracker crust, but it won’t be as flavorful. Also, whipping the cream in the food processor makes a heavy, stiff whipped cream that holds its shape nicely.

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