Description
This Pineapple Cream Cheese Pie is a creamy, tropical dessert that combines a buttery graham cracker crust, a rich cream cheese filling, and sweet pineapple for the perfect balance of flavors. It’s an easy, no-bake dessert that’s perfect for summer gatherings, holiday celebrations, or when you need a refreshing treat!
Ingredients
Units
Scale
For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup melted butter
For the Pineapple Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup crushed pineapple, drained well
- 1 cup whipped topping (or homemade whipped cream)
For Topping (Optional):
- 1/4 cup toasted coconut flakes
- Extra crushed pineapple or pineapple slices
- Whipped cream for garnish
Instructions
1️⃣ Make the Crust:
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture into a 9-inch pie pan, ensuring an even layer.
- Chill in the refrigerator for 30 minutes (or bake at 350°F (175°C) for 8 minutes for a firmer crust, then cool).
2️⃣ Prepare the Filling:
- In a mixing bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.
- Gently fold in drained crushed pineapple and whipped topping until fully combined.
3️⃣ Assemble the Pie:
- Spread the pineapple cream cheese mixture evenly over the chilled crust.
- Smooth the top with a spatula.
4️⃣ Chill & Serve:
- Refrigerate for at least 4 hours (or overnight) for best results.
- Garnish with toasted coconut, extra pineapple, or whipped cream before serving.
Notes
- Drain Pineapple Well: Excess liquid can make the filling too runny.
- No-Bake Option: Simply chill the crust instead of baking for a fully no-bake pie.
- Make It Lighter: Use light cream cheese and sugar-free whipped topping.
- Storage: Store in the fridge for up to 3 days or freeze for up to 1 month.
