Pineapple Dream Pie

Pineapple Dream Pie

Photo by Maria I.

  • Prep Time


  • Total Time


  • Servings



  • Crust:

  • 9

    oz vanilla wafers, crushed into crumbs (about 65 wafers)

  • ¼

    cup sugar

  • ¼

    tsp coarse salt

  • 7

    TBS unsalted butter, melted

  • Filling:

  • 4

    oz cream cheese, softened

  • ½

    cup unsalted butter, softened

  • 2

    cups powdered sugar, sifted

  • 20 oz can crushed pineapple, drained

  • 8 oz container whipped topping, thawed


Crust: 1) Preheated oven to 350 degrees F. Mix cookie crumbs, sugar, salt and butter until well combined. 2) Firmly press the crumb mixture into bottom and up sides of a 9” pie dish. This should give you plenty of crumbs for a nice, thick crust. Bake until crust is dry and set, about 10 – 12 mins. Let cool completely in plate on a wire rack before attempting to fill. Filling: 1) Beat the cream cheese and butter together until creamy. Reduce mixer speed and add powdered sugar slowly until well combined. Beat on high speed for one minute. Add a heaping TBS of the drained pineapple and stir in. Spread this cream cheese and pineapple mixture over the crust. 2) Fold remaining pineapple into the whipped topping and spread on top of the cream cheese layer. Crush a few extra vanilla wafers and sprinkle over the top of the pie for decoration or decorate with whole wafers. Refrigerate for at least 4 hrs, preferably overnight


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