Tropical Cream Pie

READY IN: 36hrs 30mins
Recipe by PaulaG

This is a wonderful dessert for those watching their calories, carbs and fat grams. This is made with yogurt cheese in place of cream cheese. The prep time reflects a 24 hour period to drain the yogurt. This recipe is from Not Just Cheesecake!

Top Review by Sydney Mike

ABSOLUTELY GREAT PIE! Right from the beginning I was ready to leave out the powdered sugar (& I did just that), & then I didn't even see where, in the preparation steps, it said what to do with it! Anyway, I didn't miss it & the pie was a big hit, especially with my partner, whose cholesterol level is naturally high! Thanks for sharing! [Made & reviewed for one of my teammates in the Aus/NZ Recipe Swap #17]

Ingredients Nutrition


  1. The day before, place in yogurt in a strainer lined with cheesecloth or a yogurt strainer and place in the refrigerator; allowing to drain for 24 hours.
  2. Making sure to reserve the liquid, drain the pineapple in a stainer, pressing against sides to remove liquid.
  3. Soften the gelatin in 1/4 cup of the pineapple juice for 5 minutes; heat 1/2 cup of the remaining juice; add softened gelatin and stir to dissolve, cool slightly.
  4. Sprinkle the banana with lemon juice and toss to coat; place the coconut in a dry skillet and over medium heat toast lightly.
  5. Place the yogurt cheese in a medium-sized bowl, gently stir in sugar with a fork or wire whisk; gradually add the gelatin mixture and continue stirring until well blended.
  6. Fold in the drained pineapple, bananas and toasted coconut.
  7. Pour the mixture into a 9-inch prepared graham cracker crust, chill several hours or until set.

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