Perfect Pineapple Pie Recipe: Tangy, Buttery, Crowd-Pleasing Slice

Cream Cheese Mixture

• 1 (8oz) pkg cream cheese, softened
• 1/2 cup white granulated sugar
• 1/2 tsp salt
• 2 large eggs
• 1/2 cup milk
• 1/2 tsp vanilla extract

Pineapple Mixture

• 1 TBS corn starch
• 1/2 cup white granulated sugar
• 1 cup crushed pineapple
• 1 9 inch deep dish pie crust (refrigerated, uncooked, brought to room temperature)

• Preheat the oven to 400°F (200°C). Place the pie crust into a 9-inch deep-dish pie plate and flute the edges.
• In a large bowl, use an electric mixer to beat the softened cream cheese, 1/2 cup sugar, and salt until smooth. Add the eggs, milk, and vanilla and mix until combined. The mixture will be milky with small pieces of cream cheese — that’s okay. Set aside.
• In a small saucepan, combine 1/2 cup sugar, the cornstarch, and the crushed pineapple. Cook over medium heat, stirring constantly until the mixture is warm. Increase heat to high and continue stirring until it boils and thickens to a jam-like consistency, about 1–2 minutes. Remove from heat and let cool for about 5 minutes.
• Spoon the warm pineapple mixture evenly into the bottom of the prepared pie crust. Pour the cream cheese mixture over the pineapple layer, smoothing the top as needed.
• Bake on the lower oven rack for 10 minutes at 400°F, then reduce the temperature to 325°F (165°C) and bake an additional 50–55 minutes, or until the top is set. Check halfway through baking; if the crust edges begin to brown too quickly, shield them with a pie ring or strips of foil.
• Remove the pie and let it cool completely on a wire rack before slicing and serving. Cooling will help it finish setting and make cleaner slices.