Dessert
No-Bake Pineapple Cream Cheese Pie – Recreating a Lost Edwards Pie 
... from Aunt Sandy's Kitchen
- Serves: 8 slices
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
- Calories: 335 Calories
This recipe is Aunt Sandy's recreation of an Edwards Baking Company Pineapple Cream Cheese Pie her family enjoyed in the late 1970s. From about 1977 through 1979, while the family lived near Atlanta, a local man they knew as the "Pie Man" made Friday trips to the Edwards Baking outlet in Atlanta, Georgia. He would load up cases of surplus, overstocked, or slightly imperfect whole pies and bring them back to sell, sometimes taking special requests from customers.
The Pineapple Cream Cheese Pie became one of the family's favorites. According to Aunt Sandy's recollection, by the end of 1979 the pie could no longer be found. She remembers calling Edwards Baking Company directly and being told that the Pineapple Cream Cheese Pie was no longer available. Decades later, Aunt Sandy set out to recreate the creamy pineapple pie her family remembered.
This is Aunt Sandy's recreation based on her memories of the original Edwards pie and is not an official Edwards Baking Company recipe.
🛒 Ingredients
Optional Garnish
How to Make No-Bake Pineapple Cream Cheese Pie
- Drain the pineapple. Place the crushed pineapple in a fine-mesh strainer and allow the juice to drain completely. For best results, line the strainer with cheesecloth or a clean lint-free cloth and gently squeeze out as much additional liquid as possible.
- Make the cream cheese base. Place the softened cream cheese, sugar, pineapple-flavored gelatin, salt, and vanilla extract in a large mixing bowl. Beat with an electric mixer until completely smooth and creamy, scraping down the sides of the bowl as necessary.
- Add the whipped topping. Add the 2 cups of thawed whipped topping and mix until evenly incorporated and the filling is light and creamy.
- Fold in the pineapple. Add the thoroughly drained crushed pineapple and gently fold it into the cream cheese mixture until evenly distributed. Do not puree or over-process the pineapple.
- Fill the crust. Spoon the pineapple cream cheese filling into the prepared graham cracker crust. Spread the filling evenly and smooth the top with a spatula.
- Chill until firm. Cover and refrigerate for at least 4 hours, preferably until the filling is completely chilled and firm. For a firmer, colder pie, place it in the freezer for about 2 hours before slicing.
- Garnish and serve. Top with additional whipped topping and graham cracker crumbs, if desired. Slice cold and serve immediately.
Enjoy!
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Recipe Notes
- Drain the pineapple thoroughly. This is the most important step in the recipe. Excess pineapple juice can make the filling loose and can soften the graham cracker crust. After straining, gently squeeze the crushed pineapple with cheesecloth or a clean lint-free cloth to remove additional moisture.
- Do not puree the pineapple. Pureeing breaks the fruit down and releases additional moisture. Keep the crushed pineapple intact for better texture and a firmer filling.
- Use room-temperature cream cheese. Cold cream cheese is difficult to blend smoothly and can leave small lumps throughout the filling.
- Use canned pineapple. Canned crushed pineapple provides consistent texture and works especially well in recipes containing gelatin. Avoid substituting fresh pineapple without testing the recipe first.
- Do not add water to the gelatin. The pineapple gelatin is used directly in this recipe for flavor and additional structure. Adding the amount of water normally called for on the gelatin package would make the pie filling too loose.
- Give the pie enough time to chill. Four hours is the minimum recommended refrigeration time. Overnight chilling produces an even firmer, cleaner slice.
- For clean slices: Dip a sharp knife into hot water, wipe it dry, and make one cut. Repeat between slices.
- Storage: Cover the pie and keep it refrigerated. For best texture and flavor, enjoy it within 3 to 4 days.
Frequently Asked Questions
Why is my pineapple cream cheese pie runny?
The most common cause is too much liquid in the crushed pineapple. Drain the pineapple thoroughly, then gently squeeze out the remaining juice using cheesecloth or a clean lint-free cloth before adding it to the filling.
Do I prepare the pineapple gelatin according to the package directions?
No. For this recipe, use 3 teaspoons of the dry pineapple-flavored gelatin mix directly in the cream cheese mixture. Do not prepare the gelatin with water first.
Can I use fresh pineapple instead of canned pineapple?
Canned crushed pineapple is recommended for this recipe. It gives the filling a more consistent texture and is better suited to a cream cheese filling containing gelatin.
Can I make this pineapple cream cheese pie ahead of time?
Yes. This is an excellent make-ahead dessert. Prepare the pie the day before serving, cover it, and refrigerate overnight. The additional chilling time also helps the filling become firmer.
Can I freeze pineapple cream cheese pie?
Yes. You can freeze the pie for about 2 hours when you want a firmer texture before serving. For longer storage, wrap the pie well and thaw it in the refrigerator before serving.
How long does pineapple cream cheese pie need to chill?
Refrigerate the pie for at least 4 hours. Chilling overnight gives the filling even more time to firm and usually produces the cleanest slices.
Can I use homemade whipped cream instead of frozen whipped topping?
You can experiment with stabilized homemade whipped cream, but regular freshly whipped cream may produce a softer filling. Frozen whipped topping provides predictable structure in this recipe.
How do I get clean slices of no-bake cream cheese pie?
Use a sharp knife dipped in hot water. Wipe the blade dry before cutting and repeat the process before each slice.
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