Pineapple Cheese Pie

A no-bake pineapple cheese pie that sits at the intersection of cheesecake and pudding pie. The filling is built from cream cheese, plain yogurt, instant vanilla pudding, fresh orange juice, and grated orange zest, all whipped together until stiff and piled into a pre-baked cookie crumb crust. Gingersnap or chocolate chip cookie crumbs both work for the crust, each contributing different flavor backgrounds to the bright tropical filling.

The topping is the showcase. Sliced pineapple from the can gets arranged over the chilled filling, then drenched in a glossy glaze made by cooking the reserved pineapple juice with sugar, cornstarch, and more orange zest. The glaze sets up shiny and slightly thickened, holding the pineapple in place and adding tang.

Kitchen Tips

• Bring the cream cheese to room temperature before mixing. Cold cream cheese leaves lumps no amount of beating will smooth.
• Use real plain yogurt (not Greek), which has the right tang and body for this filling.
• Cool the pineapple glaze completely before pouring over the pie. Warm glaze melts the filling underneath.
• Make this a day ahead. The flavors settle and the crust softens just enough to slice cleanly.

Variations

• Swap pineapple for canned mandarin oranges or peaches for different fruit toppings.
• Use crushed graham crackers or Nilla wafers for a more traditional crust.
• Add 2 tablespoons of dark rum to the filling for a pina colada-style adult version.