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pineapple cheese pie 204569425

Tropical Pineapple Cheese Pie

A sunny pineapple cheese pie with juicy pineapple, creamy cheese, and a buttery flaky crust. The perfect summer dessert.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 1
Course: Desserts
Cuisine: American
Calories: 510
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 double pie crust (top and bottom, for a 9-inch pie) unbaked
  • 1 (20-ounce) can crushed pineapple in juice, undrained
  • 4 ounces cream cheese softened and cut into 1/2-inch cubes
  • 3/4 cup granulated sugar plus extra for sprinkling
  • 3 tablespoons quick-cooking tapioca
  • 1 teaspoon finely grated Meyer lemon zest or regular lemon
  • 1 tablespoon fresh Meyer lemon juice or regular lemon
  • 1/8 teaspoon salt
  • 1 tablespoon salted butter cut into small pieces
  • 1 large egg beaten, for brushing

Method
 

  1. In a large bowl, stir together the crushed pineapple with its juice, cream cheese cubes, sugar, tapioca, Meyer lemon zest and juice, and salt. Let the mixture stand at room temperature for 15 minutes to soften the tapioca.
  2. On a lightly floured surface, roll out one disc of the pie dough into a 12-inch circle and ease it into a 9-inch pie pan. Trim the overhang to about 1 inch.
  3. Give the filling one more stir, then scrape it into the prepared crust. Dot the top of the filling with the small bits of salted butter.
  4. Roll out the remaining dough for the top crust. Either place it over the filling as a solid crust with slits for steam, or cut it into strips and weave a lattice. Press the edges to seal, then brush the top with the beaten egg and sprinkle with extra granulated sugar.
  5. Bake at 425°F for 45 to 50 minutes, until the crust is deep golden brown and the filling is bubbly. Cool completely on a wire rack before slicing and serving.

Nutrition

Calories: 510kcalCarbohydrates: 60gProtein: 6gFat: 30gSaturated Fat: 18gCholesterol: 104mgSodium: 380mgFiber: 2gSugar: 27g

Notes

Use undrained canned crushed pineapple in juice; if using fresh pineapple, finely chop 2 1/2 cups and add 1 extra tablespoon of sugar.
Let the filling rest the full 15 minutes so the quick-cooking tapioca can soften and thicken.
Chill the bottom crust for 10 minutes after fitting it into the pan to keep it from shrinking.
Place the pie on a preheated baking sheet and bake on the lower oven rack for a crisp, evenly browned bottom.
If the edges darken too fast, cover them with a pie shield or foil strips.
Store leftover pineapple cheese pie in the fridge, covered, for up to 4 days.
Serve slightly warm or at room temperature with vanilla ice cream for a sunny summer dessert.

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