Oh, this Jims Pineapple Cheese Pie. Just saying the name brings back a flood of memories. It’s one of those recipes that feels like a warm hug from Grandma, the kind you can almost taste and smell just thinking about it. It’s not fancy, mind you, but it’s utterly, unashamedly delicious. I remember my dad, Jim, making this for the first time after finding it in a well-worn community cookbook. He was never a big baker, but this pineapple cheese pie became his signature. The house would fill with this sweet, tangy, slightly cheesy aroma, and we knew a treat was coming. It’s got this unique combination of flavors that just *works* – sweet pineapple, creamy cheese, all baked into a tender, slightly crumbly base. It’s like a sweet cheesecake had a delightful, tropical baby with a comforting crumb cake. Honestly, if you’ve ever tried those no-bake Cheesecake Bars with pineapple, this is like the baked, more sophisticated cousin that’s somehow even easier.
What is Jim’s Pineapple Cheese Pie?
So, what exactly is this Jims Pineapple Cheese Pie? At its heart, it’s a wonderfully forgiving, baked dessert that leans into the best of simple ingredients. Think of it as a delightful cross between a Pineapple upside-down cake and a creamy, subtly tangy cheesecake, all nestled in a comforting, cake-like crust. The “cheese” part isn’t like a savory cheese; it’s usually cream cheese, which lends this incredible richness and smooth texture that balances the bright, sweet acidity of the pineapple perfectly. The “pie” in the name is a little bit of a misnomer, as it’s baked more like a cake or a bar, often in a square or rectangular pan, making it super easy to slice and serve. It’s the kind of dessert that doesn’t demand a special occasion but elevates any gathering into something a little more special. It’s unpretentious, wonderfully satisfying, and utterly delightful.
Why you’ll love this recipe?
There are so many reasons why this Jims Pineapple Cheese Pie has become a staple in my kitchen, and I just know you’re going to adore it too. First off, the flavor! It’s this incredible symphony of sweet, tart pineapple mingling with the creamy, mellow tang of Cream Cheese, all enveloped in a tender, buttery cake. It’s not overly sweet, which I really appreciate, letting the natural flavors of the pineapple and cream cheese shine. Then there’s the sheer simplicity of it. I can whip this up on a weeknight when a dessert craving hits, and it’s genuinely hard to mess up. The ingredients are all pantry-friendly, which is a huge win when you need a last-minute dessert. And let’s talk cost-efficiency! You won’t need any fancy, expensive ingredients here, making it a budget-friendly way to impress your family or guests. What I love most, though, is its versatility. It’s fantastic served warm, right out of the oven, or even better chilled the next day. It’s perfect with a dollop of whipped cream or a scoop of vanilla ice cream, but honestly, it’s so good, it doesn’t really need anything else. It’s one of those recipes that feels incredibly comforting, like a sweet embrace after a long day.
How do you make Jim’s Pineapple Cheese Pie?
Quick Overview
This Jims Pineapple Cheese Pie comes together faster than you might think! We’ll start by whisking together a simple batter, then layer it with a luscious Cream Cheese and pineapple filling, and bake it until golden and set. The magic happens in the oven, where the flavors meld into something truly spectacular. It’s all about simple steps that yield a surprisingly sophisticated result, making it perfect for beginners and seasoned bakers alike. You’ll be amazed at how easily this comes together, and the aroma that fills your kitchen while it bakes is just divine.
Ingredients
For the Main Batter:
You’ll need about 1 and 1/2 cups of all-purpose flour – make sure it’s fresh! I always sift mine, it just makes for a lighter cake. Then, about 3/4 cup of granulated sugar, a teaspoon of baking powder for lift, and a pinch of salt to balance the sweetness. I also add a touch of vanilla extract, maybe a teaspoon, to really bring out those warm flavors.
For the Filling:
This is where the star comes in! You’ll need one 8-ounce package of Cream Cheese, softened to room temperature. Seriously, don’t skip softening it, it makes all the difference for a smooth filling. Then, about half a cup of granulated sugar, one large egg, and a teaspoon of vanilla extract. And, of course, one 20-ounce can of crushed pineapple, drained well. I like to use crushed because it distributes so evenly, but if you’re feeling adventurous, diced works too, just be sure to drain it really, really well!
For the Glaze:
This is optional but highly recommended! You’ll need about 1 cup of powdered sugar, 2-3 tablespoons of milk or pineapple juice (for an extra zing!), and a dash of vanilla extract. You want it to be pourable but not too thin.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). You’ll need an 8×8 inch baking pan. I like to grease mine generously with butter or cooking spray, and then give it a little dusting of flour. This ensures your beautiful Jims Pineapple Cheese Pie doesn’t stick. You can also line it with parchment paper, leaving an overhang on the sides to help lift it out later – I always find that trick a lifesaver!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together your flour, granulated sugar, baking powder, and salt. Give it a good whisking to make sure everything is evenly distributed. This ensures your cake part will have a consistent texture. I always give it a little extra whisk just to be sure, no one wants a bite that’s too salty or lacks leavening!
Step 3: Mix Wet Ingredients
In a separate, larger bowl, beat the softened cream cheese until it’s nice and smooth. Then, gradually beat in the granulated sugar until well combined. Add the egg and vanilla extract, and beat until everything is smooth and creamy. Don’t worry if it looks a little lumpy at first, just keep beating! This is the base of our delicious filling.
Step 4: Combine
Now, gently fold about half of the dry ingredients into the cream cheese mixture. You don’t want to overmix here; just mix until *barely* combined. Then, fold in the drained crushed pineapple until it’s just distributed. The batter will be thick and gorgeous.
Step 5: Prepare Filling
Okay, this step is actually incorporated into Step 4 when you fold the pineapple into the cream cheese mixture. So you’ve got your creamy, pineapple-studded filling ready to go!
Step 6: Layer & Swirl
Here’s where the magic happens! Spoon about half of the cream cheese and pineapple mixture into your prepared baking pan. Then, evenly spread the remaining batter over the top. It might seem a little uneven, and that’s totally fine. Don’t stress about making it perfectly smooth. The textures will bake together beautifully. You can gently swirl the pineapple mixture into the batter with a toothpick or a knife if you like, but it’s not strictly necessary – sometimes the random pockets of pineapple are the best part!
Step 7: Bake
Pop that pan into your preheated oven. Bake for about 30-40 minutes, or until the edges are golden brown and the center is set. You can test for doneness by inserting a toothpick into the center; it should come out clean. Keep an eye on it, as oven temperatures can vary!
Step 8: Cool & Glaze
Once it’s baked, let the Jims Pineapple Cheese Pie cool in the pan for at least 15-20 minutes before attempting to glaze it. For the glaze, whisk together the powdered sugar, milk (or pineapple juice), and vanilla until smooth. If it’s too thick, add a tiny bit more liquid; if it’s too thin, add more powdered sugar. Drizzle the glaze over the slightly cooled pie. Let it set a bit before slicing.
Step 9: Slice & Serve
Once the glaze has set a little, slice your Jims Pineapple Cheese Pie into squares. It’s wonderful served warm, but I honestly think it’s even better once it’s had a chance to cool completely and the flavors have melded together. It slices much cleaner that way too! Enjoy every delicious bite!
What to Serve It With
This Jims Pineapple Cheese Pie is wonderfully versatile, fitting into almost any meal or occasion. For a delightful Breakfast treat, I love serving a warm slice with a steaming mug of good coffee. The sweetness is just enough to kickstart your day without being overwhelming, and the creamy tang is surprisingly refreshing. For Brunch, it feels a little more elegant. I’ll often serve it chilled, cut into neat squares, perhaps with a small dollop of lightly sweetened whipped cream or even a tiny sprig of mint for a pop of color. It pairs beautifully with mimosas or a light sparkling cider. As a more traditional Dessert, it’s a showstopper. Serve it slightly warm with a scoop of vanilla bean ice cream – the contrast between the warm pie and cold ice cream is heavenly. Or, for a really indulgent treat, a drizzle of caramel sauce on top takes it to another level. And for those spontaneous Cozy Snacks moments, when you just need something sweet and comforting, this pie is your best friend. Cut yourself a generous slice, curl up on the sofa with a glass of milk or your favorite tea, and just savor it. My family tradition is to have it on Sunday afternoons, a little reward for making it through the week!
Top Tips for Perfecting Your Jims Pineapple Cheese Pie
Over the years of making this Jims Pineapple Cheese Pie, I’ve picked up a few tricks that I think really make a difference. For the pineapple, make absolutely sure it’s drained really well. I mean, squeeze it a bit if you have to! Too much liquid can make the pie soggy, and we don’t want that. For the cream cheese filling, room temperature is key! If your cream cheese is cold, you’ll end up with lumps, and no one wants a lumpy pie, right? Beat it until it’s super smooth before adding anything else. When you’re combining the wet and dry ingredients for the batter, the biggest mistake I see people make is overmixing. Just mix until everything is *barely* combined. A few little streaks of flour are actually okay. Overmixing develops the gluten, which can make your cake tough, and we want tender, moist goodness here. For the swirl, if you choose to do one, don’t overdo it. A gentle swirl is all you need to create a beautiful marbled effect. Too much swirling can muddy the flavors and textures. When it comes to baking, ovens really do vary. Start checking for doneness around the 30-minute mark. If the top is browning too quickly but the center still looks wet, you can always tent it loosely with foil. This is a trick I learned after one too many burnt tops! And for the glaze, start with less liquid and add more as needed. It’s easier to thin out a glaze than to thicken it. I once made mine way too runny and had to add half a box of powdered sugar to fix it! For ingredient swaps, I’ve experimented with using Greek yogurt instead of some of the cream cheese for a tangier, lighter filling, but it does change the texture slightly. And if you don’t have pineapple, a can of well-drained crushed peaches or apricots can work, though the flavor profile will be quite different. Trust me on the draining the pineapple part – it’s a small step that makes a HUGE difference!
Storing and Reheating Tips
Keeping your Jims Pineapple Cheese Pie delicious after it’s baked is just as important as making it! If you have any leftovers (which is rare in my house, but it happens!), storing it properly is key. For short-term storage, keeping it at Room Temperature is perfectly fine for up to two days, especially if it’s not too warm where you live. Just make sure to cover it loosely with plastic wrap or foil to prevent it from drying out or picking up any stray smells from your kitchen. If you plan on keeping it for longer than two days, or if your kitchen tends to be warm, then Refrigerator Storage is your best bet. Store it in an airtight container or wrap it well in plastic wrap. It will stay good and delicious for about 4-5 days in the fridge, and honestly, I think the flavors meld even more beautifully on the second and third day. When you’re ready to enjoy a slice from the fridge, you can eat it cold, or let it sit out at room temperature for about 15-20 minutes to take the chill off. For Freezer Instructions, this pie freezes surprisingly well, which is fantastic if you want to make it ahead for a special occasion or just have some on hand. Let the pie cool completely, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil. You can freeze it whole or in individual portions. It should keep well for up to 2-3 months. To thaw, transfer it to the refrigerator overnight. If you’ve frosted it with the glaze, it might get a little soft or slightly separated upon thawing, so I sometimes prefer to glaze it *after* it’s thawed if I’m freezing it. Reheating isn’t usually necessary, as it’s delicious at room temperature or chilled, but if you really love it warm, a quick blast in the microwave for about 15-20 seconds should do the trick. Be careful not to overheat it, though!
Frequently Asked Questions
Final Thoughts
So there you have it – my cherished Jims Pineapple Cheese Pie recipe! It’s a dessert that embodies comfort, simplicity, and pure, unadulterated joy. It’s more than just a recipe; it’s a little piece of my family history, a taste of happy memories, and a testament to how the simplest ingredients can create something truly magical. I’ve shared this recipe with so many friends over the years, and every single time, it’s a massive hit. It’s the kind of bake that makes people ask, “Oh, what’s this amazing cake?” and then be surprised it’s so easy to make. If you’re looking for a dessert that’s a little bit different, incredibly satisfying, and sure to bring smiles, you absolutely have to give this Jims Pineapple Cheese Pie a try. I’m already dreaming about the next time I’ll bake it! If you do make it, please, please let me know how it turns out in the comments below – I’d love to hear about your experience and any little twists you add! Happy baking, my friends!
Jims Pineapple Cheese Pie
Ingredients
Main Ingredients
- 2 cups crushed pineapple drained
- 1 package cream cheese softened
- 0.5 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 pre-made pie crust baked
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C).
- In a large bowl, beat softened cream cheese and granulated sugar until smooth.
- Beat in eggs one at a time, then stir in vanilla extract.
- Fold in the drained crushed pineapple.
- Pour the mixture into the pre-baked pie crust.
- Bake for 40-45 minutes, or until the center is set.
- Let cool completely before slicing and serving.
