Rating: 4.5 stars
11 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a rich, delicious pie for any occasion! Use a graham cracker pie crust if you prefer.

Recipe Summary

prep:
30 mins
additional:
4 hrs
total:
4 hrs 30 mins
Servings:
8
Yield:
1 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat eggs until thick and lemon-colored. This may take 5 to 10 minutes and is important to the consistency of the pie.

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  • In a separate large bowl, cream the butter and cream cheese. Add the confectioners' sugar and beaten eggs, and mix until well combined. Stir in the vanilla and pour the filling into the pie shell.

  • Whip the cream until stiff, then fold in pineapple and pecans. Spread on top of filling.

  • Refrigerate and serve cold.

  • This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw eggs. Learn more about egg safety from our article, Making Your Eggs Safe. Making Your Eggs Safe

Nutrition Facts

570 calories; protein 5.2g; carbohydrates 45.3g; fat 42.5g; cholesterol 129.5mg; sodium 244.5mg. Full Nutrition
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