This pineapple dream pie recipe really takes me back. My grandma used to make a similar pineapple dessert recipe and I can remember it being one of my all time favorite sweet treats.
I’m so happy that I’ve had the chance to perfect this pineapple dream pie recipe over the years because it’s really special and incredibly delicious.
Pineapple Dream Pie Recipe
When I close my eyes and picture my grandmother’s kitchen the way it was when I was a small child, my senses are flooded. I can smell cornbread baking in the oven, I can hear her using a fork to whisk, and egg and I can see evening light bouncing off the curves of her Pyrex glassware.
Pyrex has been an icon in kitchens everywhere years.
In fact, this American-made classic is celebrating a really incredible birthday right now—100 years! While so much has changed in the world in 100 years, some things have stayed the same.
Pyrex continues to hold it’s place in the kitchens and hearts of home cooks across this country, and I’ll be continuing the tradition by sharing my Pyrex prepware, bakeware, serveware and storage products with my own children.
I’ve been reminiscing about my childhood a lot lately, and as I mentioned, I recently landed on a memory of this wonderful pineapple dessert that my grandma used to make.
Unfortunately, the recipe was lost to our family, but after a bit of digging online, I found a similar recipe that I was able to tweak a bit to make it more like my grandma’s recipe.
There is something special about this pie. We always called it a pineapple dream pie, and it’s true—it tastes like a dream.
I decided to mix it up a little and use a vanilla wafer crust instead of a graham cracker crust for this pineapple dream pie. This was a new endeavor for me, but I have to say that it tastes really wonderful.
It was an added treat to be pressing the yummy crust into this gorgeous Pyrex® 100 Easy Grab 9.5″ 100th Anniversary Pie Plate! The 100 year engraving in the bottom of the plate makes it a really nice keepsake as well.
The funny thing is, I’m not typically a huge fan of pineapple. I don’t care for the texture, but I do LOVE the flavor. This pineapple dream pie recipe uses 2 cups of crushed pineapple and the pieces are small enough that they just flavor the filling perfectly.
When my dad tried a piece of my pineapple dream pie, he said, “This is a pie worth taking to church.” Of course, he means gatherings or special events at the church when my mom usually takes a dish of some sort to contribute.
I guess being church-worthy is the mark of a truly delicious dessert.
For me, this pineapple dream pie is a little taste of the past. It truly takes me back to being a kid and sitting around the table with my family.
I just can’t believe it’s been so long since I had a slice of my grandma’s pineapple dessert.
It’s a good reminder to hang on to the good things in life. Whether it’s person, a treasured family recipe or even a tried-and-true brand.
Pyrex has released some beautiful 100th-anniversary product lines to celebrate this fantastic milestone! They have a fun, vintage twist and I’m eager to grow my collection. To shop the collection, check out the Pyrex100 website.
You can grab the recipe for this truly outstanding pineapple dream pie below. I hope you love it as much as my family does!
My pineapple dream pie recipe is sponsored by Pyrex®, a World Kitchen brand.
- 9 ounces cookies (about 65 vanilla wafers)
- 4 tablespoons sugar
- 1/4 teaspoon coarse salt
- 7 tablespoons unsalted butter, melted
- 2 cups powdered sugar, sifted
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 8 oz container whipped topping
- 20 oz can crushed pineapple, drained
- Preheat oven to 350 degrees. Using your food processor, pulse cookies until finely ground. If no food processor, add to 1 gallon plastic bag and roll with rolling pin. Be sure to reserve a few cookies for the top of your pie.
- Add sugar, salt, and butter to the food processor and pulse until well combined.
- Firmly press your wafer crumb mixture into bottom and up sides of a 9-inch pie dish. This should give you plenty of crumbs for a nice, thick crust (which I LOVE). Bake until crust is dry and set, about 10-12 minutes. Let cool completely in plate on a wire rack before attempting to fill.
- 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 tablespoon of your drained pineapple and stir in. Spread this cream cheese and pineapple mixture over your crust.
- Fold the remaining pineapple into the whipped topping and spread on top of the cream cheese layer. Crush a few extra vanilla wafers and sprinkle over top of pie for decoration, or decorate with whole vanilla wafers. Refrigerate for at least 4 hours, preferably overnight.