Pineapple Cheese Pie Recipes

Steps:

• Combine the graham cracker crumbs, sugar and butter; press onto the bottom and up the sides of an ungreased 7-in. pie pan. Refrigerate while preparing filling., In a small bowl, beat cream cheese and sugar until smooth. Fold in whipped cream and pineapple. Spoon into crust. Refrigerate for at least 3 hours or until firm.

Steps:

• Drain juice from pineapple. Set the fruit aside. Dissolve the gelatin in the pineapple juice, and microwave for 1 minute.
• Mix whipped topping and cream cheese until smooth. Mix pineapple into creamed cheese mixture. Stir in gelatin, and mix thoroughly. Pour into pie shell, and refrigerate for 4 to 5 hours.

Steps:

• Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Stir in pineapple. In a large bowl, beat cream cheese until blended. Gradually beat in pineapple mixture. Fold in whipped topping. Spoon into pastry shell. Cover and refrigerate for 4 hours or until set.

Steps:

• 1. Preheat oven to 375 degree F. In a small bowl, mix graham cracker crumbs & sugar. Stir in melted butter, and blend until all crumbs are moistened.
• 2. Place in 9 inch pie crust. I then use a metal measuring cup to press evenly into bottom pf place and up the sides. This works best for me. Use a spoon or your fingers if you prefer. Place in oven and bake for 10 minutes or until turning golden on edges. Cool on rack.
• 3. For pie: In a large mixing bowl, cream sugar, cream cheese and the 2 tablespoons of juice, until well blended.
• 4. Fold in the well drained pineapple.
• 5. Next, fold in the whipped cream until well blended.
• 6. Spoon evenly into the cooled crust. Chill for 4 - 6 hours, before serving.

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over medium heat, stirring constantly until mixture is thick and clear. Cool; set aside. , Blend cream cheese, sugar and salt in mixer bowl. Add eggs, one at a time, beating after each addition. Blend in milk and vanilla. (Mixture may look curdled.) Spread cooled pineapple mixture over crust. Pour cream cheese mixture over pineapple layer; sprinkle with pecans. , Bake for 10 minutes; reduce heat to 325° and bake for 50 minutes. Cool.

Steps:

• In a large bowl, blend cream cheese and sugar until smooth.
• Blend in whipped topping on low speed until smooth.
• Fold in crushed pineapple.
• Pour into pie crust and refrigerate until set.

Steps:

• Graham Crust: Melt margarine and add graham crumbs and first amount of sugar.
• Stir until well mixed.
• Firmly press mixture into a 9 inch pie plate. Bake at 350 for 10 minutes. Cool.
• Pie Filling: Beat the cream cheese and second amount of sugar until smooth.
• Add pineapple, lemon juice, and salt. Stir.
• Fold in whipped topping.
• Turn into crust and chill.
• To save time I buy the ready made graham cracker pie shells. Then, the rest of the pie takes about 5 minutes to make and even less time to eat!
• Note, I have made the recipe with cool whip lite and lite cream cheese to reduce fat and calories. There is no real loss of taste, and I can have a bigger piece of pie!

Steps:

• Combine sugar, cornstarch and pineapples with juice in a small saucepan.
• Cook over medium heat, stirring constantly until mixture is thick and clear.
• Cool and set aside.
• Preheat oven to 400 degrees F.
• Blend cream cheese, sugar and salt in a mixing bowl.
• Add eggs, one at a time, beating after each addition.
• Blend in milk and vanilla.
• Note: If mixture looks a little curdled don't worry, it bakes out!
• Spread cooled pineapple layer over bottom of pie shell.
• Pour cream cheese mixture over pineapple.
• Sprinkle with pecans.
• Bake pie at 400F for 10 minutes.
• Reduce heat to 325F and bake for 50 minutes.
• Cool and refrigerate.

Steps:

• Combine pineapple juice and water until it makes one cup. Pour into medium saucepan and heat until boiling. Stir in gelatin until dissolved; set aside.
• In a large bowl, beat together cream cheese, sugar and pineapple until blended and creamy. Slowly add the gelatin mixture and continue beating. Cover and refrigerate mixture until it begins to set; do not let it set up completely.
• Remove from refrigerator and fold in whipped topping. Spoon entire mixture into graham cracker crust. Sprinkle graham cracker crumbs on top of pie if desired and then refrigerate for about an hour.

Steps:

• In a large bowl, mix cream cheese and sugar together. Stir in 1 can of pineapple and whipped topping to cream cheese mixture. Mix until smooth.
• Pour mixture into crust and top with other can of pineapple. Cover and chill for 2 hours.

Steps:

• Dissolve sugar in juice over low heat.
• Soften gelatin in water.
• Mix the sugar mixture together with the gelatin mixture and chill until partially set.
• Add the pineapple, cottage cheese, and whipped cream and pour into the graham cracker crust.
• Chill overnight or until completely set.

Steps:

• Drain juice from pineapple.
• Set the fruit aside.
• Dissolve jello in the pineapple juice, and microwave for 1 minute.
• Mix whipped topping and cream cheese until smoothe.
• Mix pineapple into cream cheese mixture, stir in jello and juice mixture; mix thoroughly.
• Pour into pie shell, and refrigerate for 4-5 hours .
• It is now ready to serve.
• It serves six.
• And if you don`t want to make a pie, you can serve it in pudding dishes.