In a large bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy.
Add the vanilla extract and lemon juice, then mix well.
In a separate bowl, beat the whipping cream until stiff peaks form.
With a spatula, carefully fold the whipped cream into the cream cheese mixture, being careful not to deflate it.
Spread the cream cheese mixture evenly over the cooled pie. Smooth the top with a spatula.
Refrigerate for 1 hour to set while you prepare the pineapple filling.
Step 3: Make the pineapple filling
In a saucepan, combine the drained crushed pineapple, sugar, and cornstarch.
Simmer over medium heat, stirring constantly, until mixture thickens (about 5 minutes).
Remove from heat and stir in vanilla extract.
Let topping cool to room temperature before spreading over cream cheese layer.
Step 4: Assemble and refrigerate
Once pineapple pie has cooled, spread evenly over cream cheese layer.
Cover pie with plastic wrap and refrigerate for at least 4 hours (or overnight for best results).
š½ļø Serving and storage
continue to the next page
