Not that you need to know, but before we begin let me explain this pie to you. It all started the other day when (for some reason), I was thinking about these fruits jarred in sugar syrup we have in Brazil. Sorta like fruit compotes, except the fruits are not mashed; they are kept whole or in larger chunks. They are super extremely sweet, so my mom would always serve them with a nice dollop of whipped cream, to offset some of that sweetness. We ate those things pretty often as a basic dessert. I love the peach and fig ones, but the pineapple was my ultimate favorite!
Funny thing is… I am allergic to pineapples. HA! Not deadly allergic, but my body just doesn’t really appreciate all the greatness of a sweet and juicy fresh pineapple, which sucks terribly because I loooooove them. That’s why I sometimes eat them anyway and deal with the consequences later, but yea, I do almost always regret doing so. Anyway, the good thing is, for some reason, I can eat cooked/grilled pineapples (don’t ask me why, I have no clue… but if you might know why, do tell me!!)
So there you go, a pie, with a creamy filling, that is not too sweet, topped with fruit in a sugar syrup (and alcohol, cos I grew up!) and grilled pineapples so my body doesn’t freak out, annnnnnnd now a little crust at the bottom to make it cheese cake-y, because, why the heck not?
Pineapple Pie Step by Step
Starting with the crust which is pretty easy… All you have to do is preheat your oven, then mix everything up, then pack it all tightly to an 8 inch tart pan (you know, those with the removable bottom). Bake it for about 5 mins, or until its firmed up a bit, and let it cool.
Oh and by the way, if this recipe interested you, I know you have at least some rum at home… Yeah you do! Good, because extra rum will come in handy for this process, you’ll see very soon, but for now, let’s make the filling…
Using the paddle attachment of your standing mixer, cream the cheese, sugar, and vanilla until light and fluffy. Then on a separate bowl, whip the cream until soft peaks form, then add to the cheese mixture bowl, and whip until combined, light and airy – ta-da!! FLUFFY!
Then get the fluffy mixture and pour it over the crust. Smooth huh… now put it in the fridge to set.
Turn on your grill and gather the ingredients for the topping… Slice the pineapple… (but wait! If you have one of these super cool pineapple slicer things you should use it… I swear I’m not a gadgets girl, but it’ll make sense…)
Now that your pineapple is sliced, you can go get the RUUUUM!!!!
OK, NOW PAUSE!!
Make yourself a drink (I told you having extra rum would be handy) and things are about to get even better if you sliced your pineapple with the slicer, because HA! Now you can pour your drink in there and boom! drink it from the pineapple, because, who in their right mind doesn’t love drinking from a pineapple!!!?? Exactly! See? I got you!
Back to our Pineapple Pie…
Well, that was fun, but we have a pie to finish, so, grill the pineapples.
I hope you didn’t drink too much because we still have to heat the butter, brown sugar, rum, and salt, and reduce until syrupy… we are almost done! Just add the grilled pineapples to the syrup, turn off the heat and let the pineapples sit in the sauce until it cools.
Now just arrange all this goodness on top of the set filling and take it back to the fridge for another couple of hours
After all is set, you can dress it up a little bit with some mint, and remove the bottom to serve… There you go, you made pie!
No Bake Pineapple Cheesecake
For the Crust (adapted from Le Cordon Bleu’s Culinary Baking Class Recipe Packet)
- 5 oz honey Graham Cracker Crumbs
- 4 tsp granulated sugar
- 4 tbsp melted butter
For the Filling
- 16 oz cream cheese soft/room temp
- 3/4 cup granulated sugar
- 1 tsp vanilla ext
- 1 cup of heavy whipping cream
For the Topping
- 1 pineapple peeled, core removed, cut into ½ inch slices
- 1/2 cup granulated sugar
- 1/2 cup of rum
For the Crust
- Combine all the ingredients for the crust
- Pack into an 8 inch cheesecake pan
- Refrigerate for 1 hour
For the Filling
- While the crust is setting in the fridge, cream the cheese, sugar, vanilla until light and fluffy
- On another bowl, whip the heavy cream until soft peaks form, then add to the cheese mixture bowl
- Whip gently until combined, light and airy – about a minute
- Pour the mixture over the set crust, smooth the top nicely, and let it set in the fridge for about 2 hours
For the Topping
- In a skillet over medium heat, heat the sugar, and the rum, and reduce until syrupy
- Add the pineapples slices to the skillet and cook them one minute on each side, then turn off the heat
- Let the pineapples sit in the sauce until it cools
- When the pineapples and sauce have cooled, arrange them on top of the set filling and take it back to the fridge for at least 4 more hours or overnight