Pineapple Cream Pie

Pineapple Cream Pie/ {I Love} My Disorganized Life #pineapple #pie

A year ago, if you told me I’d be celebrating Pi day, I would have said,  “Um, excuse me? Isn’t that something to do with math? And why would I celebrate that?”

I mean, I know what Pi is. Well, I know it’s a number, anyway. And that it isn’t a whole number. I remember learning about it in my high school math class {although I couldn’t tell you which math class}, but for the life of me I can’t tell you what it’s purpose is {and to be honest, I don’t really care}.

By now you can probably guess that I’m no math genius. Nope. Never have been. Never will be {Math was actually my worst subject. I was more of an English girl. Except when it came to reading. I wasn’t into it so much back then. But I digress}

I may not care about the math Pi, but I most certainly care about the dessert pie.

As it turns out, the number Pi is 3.14, which, for party-day purposes, equates to 3/14 or March 14th. You get the idea. You know what that means? It means that today is party day!

To celebrate, I made you a Pineapple Cream Pie. Not just any pineapple cream pie, my mother-in-law’s recipe. But, I changed it up a bit.

Pineapple Cream Pie/ {I Love} My Disorganized Life #pineapple #pie

Just in case you want to make one later {and I know you will} here’s the recipe.

Worried about the fabulous filling being poured into an over-worked, no-longer-flaky, tough crust? No worries! My Easy Foolproof Pie Crust recipe comes out perfect every time.


Yields 8-10

Pineapple Cream Pie

2 hr, 15 Prep Time

10 minCook Time

2 hr, 25 Total Time

Save Recipe


  • 3 6oz packages of cream cheese
  • 14 oz can sweetened condensed milk
  • 1/4 C lemon juice
  • 3 egg yolks
  • 1 C crushed pineapple, drained
  • Meringue
  • 3 egg whites
  • 3 Tbsp sugar
  • few dashes cream of tartar


  1. Beat cream cheese until creamy
  2. Add remaining ingredients and beat until combined
  3. Pour in baked pie crust {I used phylo dough, but this is easy foolproof pie crust recipe is the best}
  4. Meringue:
  5. Beat eggs whites until frothy
  6. Add sugar and cream of tartar
  7. Beat until stiff peaks form
  8. Top pie with meringue and bake in 375* oven for 5-10 min {meringue tips should be a golden brown}
  9. Refrigerate until firm {about 2 hours}; store leftovers in refrigerator
Recipe Type: Dessert


Pineapple Cream Pie/ {I Love} My Disorganized Life #pineapple #pie
Thank you for visiting {i love} my disorganized life!


  1. says

    Very tempting looking pie! I would loooooooooooove a slice of two 🙂

      • rosemarie says

        so i put it all in the oven together,,i dont have to bake the cream cheese mixture first???

        • Rachel says

          That’s right, Rosemarie. It only needs to go in the oven long enough to brown the meringue. The lemon in the pie mixture will actually ‘cook’ the pie filling.

  2. says

    Ooo! I’ve seen all sorts of “cream pies” but never pineapple before. And I LOOOOVE pineapple so I think I definitely need to give this a try. It sounds yummy!

  3. Anonymous says

    I am a sometime cook, but love making great desserts… Please clarify for me, what size crushed pineapple? Is the pineapple drained? Sounds great though, and I would like to make it for sure.

    • says

      The ‘C’ actually means cup. Yes, it is drained, I must have forgotten to add that! I will fix that, thanks!

  4. Anonymous says

    Thank you…I should have know C…but 🙁

  5. Anonymous says

    Hi, you don’t worry about the raw egg yolks in the filling?

    • Anonymous says

      I have always been told if you use lemon juice it takes care of the raw eggs!

  6. Anonymous says

    Could you use fresh pineapple crushed up? Thanks!

  7. Anonymous says

    I’ve never seen 6 oz pkgs of cream cheese in my area. Can I use 8 oz pkgs instead?

    • says

      Yes, you certainly can. Just be sure you use the right amount. The recipe is pretty old, so I have trouble finding the 6oz size, too.

  8. Anonymous says

    just use one 8 oz and one 4 oz

  9. Anonymous says

    STOP! Don’t use 1/4 cup of lemon juice in this pie! Should it be 1/4 Tablespoon maybe? Looked wonderful but….):

    • says

      My family has been making this recipe for over two decades. The amount of lemon juice in the recipe is correct.

  10. Anonymous says

    how can i make it without eggs for someone who cant have them?

    • says

      You can try using an egg substitute, but I’ve never tried that so I’m not sure if it would work or not. Please let me know if you try it, I would love to know how it turns out!

  11. says

    Awesome! This looks delicious!

    I would love for you to share and link up at my weekly TGIF Link Party if you haven't already this week. Your favorite posts, most popular, recent or new! The party is open every Thursday night and closes Wednesday's at midnight. Followed by (Not SO) Wordless Wednesday! I would be honored if you join us!

  12. ATerry says

    Can I make this pie without making the meringue? My husband does not care for meringue.

    • says

      Absolutely! It will still be delicious, ATerry!

  13. says

    I made this yesterday for Pi day and a friends birthday party. People loved it. Instead of the meringue I whipped up a cup of whipped cream flavored with a bit of Torani pineapple syrup and a bit of sugar. I also added a bit of lime juice too. People loved it. Thanks for the recipe!

    • Rachel says

      Oh I bet that was delicious! So glad you liked the pie- it’s one of our favorites!

  14. Terri says

    You say use 3 6 oz. pkgs of cream cheese. Someone later said just use one 8 oz.and one 4 oz. This would only equal 12 oz. Your 3 would be 18 oz. I think they probably just misread, but wanted to be sure it is 3 pkgs. Whichever this sounds amazing!

    • Rachel says

      Hi Terri, you need 18 ounces of cream cheese. Not sure if it would be thick enough if you just used 12. I hope you make it- you will love it!

  15. Kathryn says

    Where do you find a 6 oz. package of cream cheese? I’ve only ever seen 3 oz. and 8 oz. packages.

    Also, that phyllo dough pie crust looks amazing. Do you brush each sheet with butter before you put it in the pie pan?

    • Rachel says

      I’ll admit, the 6oz blocks of cream cheese are hard to find! It’s an OLD recipe. You can easily sub the 8oz blocks, just use 2 1/4 of the 8 oz. I did brush the phyllo dough with butter, BUT, it wasn’t nearly as good as using my easy foolproof pie crust recipe. Here’s the link- Enjoy!

  16. Patty says

    Do you still bake it for 5-10 min. if you don’t use the meringue?

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