Jonathan Butler is VPR's web producer.

When it comes to baking, my mother, Donna, is in a league of her own. Breads, pies, cakes, brownies, cookies - everything she makes wins raves at family, school, and church events. However, for all of her culinary masterpieces, one of my all-time favorites is this very simple pineapple cream cheese pie she makes during most the holidays (Thanksgiving, Christmas, and Easter, too). She found the recipe on the side of a can of pineapple years ago and it was so well received (especially by my dad, Richard) she's been making it ever since. It's one of my favorites and I particularly appreciate it because I did not inherit her cooking talents and this pie is ridiculously easy to make.


1 9" graham cracker pie crust (mom makes hers, I buy mine)
2 eggs
1/2 cup sugar
11oz Philadelphia Cream Cheese
1 15oz. can crushed pineapple (drain well)

Soften cream cheese to about room temperature. Add eggs and beat well. Add sugar a little at a time and beat until smooth. Pour the cheese mixture into the graham cracker shell. Carefully scatter the drained pineapple on the top of the pie (you can spoon it on or just use your fingers). Bake at 350 for 25 -30 minutes. Place immediately in the refrigerator and let it chill overnight. It is best to keep it cool until served and if there is any leftover, store it in the refrigerator.