Cream Cheese Pineapple Pie

From: Jellie Beanie

On Jun 27, 2009

This was easy and delicious. I used fresh raspberries instead of pineapples. I washed the raspberries, mashed them and fold into the cream cheese mixture. Don't overmix because the raspberries give the pie a beautiful white/pink/red colouring.

From: nemokitty

On Sep 6, 2008

This was great for a dessert that you don't have to cook. Will make it again. Thanks.

From: UnknownChef86

On Apr 17, 2008

This filling was delightful! I made it to fill some miniature tartlets; the crust was a cream cheese/shortbread type of crust that I pre-baked in the oven. Before starting the filling, I dumped the pineapple in a colander to drain. I mixed the cream cheese and sugar together, then added the pineapple as follows: I picked up the pre-drained pineapple by large handfuls (approx. 3/4 to 1 cup each) and squeezed out as much juice as possible, then added it to the slowly mixing cream cheese/sugar mixture (I used my KitchenAid). After it was well-mixed (I scraped it down with a rubber spatula and remixed), I gently folded in the whipped topping. I let it chill in the fridge for about an hour, then piped it into the tartlet cups. Mental note to future self: If piping it into anything (even with a large decorating tip), whirl the drained, squeezed pineapple in the food processor before adding it to the mixture. Repeatedly cleaning out the tip wasn't the high point of making this recipe. LOL That said, the filling was delicious...kind of like a chunky pineapple mousse. This would make an excellent cake filling (middle). I would also like to try this with other fruits, in lieu of the pineapple.

From: Singleangel

On Jan 8, 2008

Made this last night for a small get together and the flavor was wonderful! The consistency was a little runny for a pie but probably my fault for not draining the pineapple really really well. I think next time I will also give the pineapple a whirl or two in the food processor for a smoother texture. Definitely will make again!