Cream Cheese Pineapple Pie Recipe

Cream Cheese Pineapple Pie Recipe

  • 1 (9 inch) unbaked pastry shell
  • 1 (8 ounce) package cream cheese, softened
  • 1 (16 ounce) container vanilla yogurt
  • 1 cup pineapple preserves
  1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
  2. In a mixing bowl, beat cream cheese until smooth. Add the yogurt and preserves; pour into crust. Cover and freeze for 8 hours or overnight. Remove from the freezer 30 minutes before cutting.
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