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Pineapple Cheese Pie

Like cheesecake only better for you! Suitable for Diabetics

Yield: Serves 6-8


  • 1 (24 oz.) carton cottage cheese
  • 1 pkg. Knox gelatin
  • 1 egg
  • 1 sm. can crushed pineapple
  • 3 pkgs. sugar substitute (like Splenda)
  • 2 tsp. vanilla
  • 2 tsp. lemon juice
  • 1 tsp. rum flavor extract
  • 1/4 tsp of cinnamon

For Topping:

  • 1 (15 oz.) can crushed pineapple, drained
  • 1 pkg. sugar substitute (like Splenda)
  • 1 tsp. cornstarch
  • 1 tsp. rum flavoring extract


  1. Process cottage cheese until smooth and set aside
  2. Drain pineapple juice in bowl, add Knox gelatin and set aside for five minutes
  3. To cottage cheese add egg, sugar substitute, lemon juice and flavorings
  4. Blend well
  5. Add pineapple juice mixture and blend again
  6. Stir pineapple into cheese mixture
  7. Pour into an 8 inch or 9 inch pie plate and sprinkle with cinnamon
  8. Bake 30 minutes in 350 degree oven
  9. Cool and set in refrigerator overnight

For Topping:

  1. To drained pineapple juice, add sugar substitute and cornstarch
  2. Cook on medium heat, stirring, until mixture is smooth and thick
  3. Add crushed pineapple and rum flavoring
  4. Cool and spread on top of pie
  5. Let chill before serving

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(Page 1 of 1, 3 total comments)


Very easy and very good. Take to church meals and add Cool Whip as frosting. Can use Cherry Pie Filling sweetened with Splenda. Shared with diabetic friends.

posted Feb 25th, 2010 5:42 pm


thank you for giving us your recipies, ellie. may i ask how much is the "pkg" you refer to for the gelatine and the sugar substitutes? thanks - pauline


One package of the gelatine is .2oz. One package of the sugar substitute is a single-serving packet. Thank you.


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