Pineapple Cream Cheese Pie
This Pineapple Cream Cheese Pie is a quick and easy dessert to make.
Who doesn't love the taste of a refreshing and tropical pineapple pie on a warm summer day? The sweet and tangy flavor combined with a creamy filling in a graham cracker pie crust is a match made in dessert heaven.
Ingredients:
For the Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Pineapple Cream Cheese Filling
- 1 (8-ounce) package cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 (8-ounce) container whipped topping (Cool Whip)
- 1 (20-ounce) can crushed pineapple, drained well
For the Topping (Optional)
- ½ cup whipped cream
- ¼ cup toasted coconut flakes
- Maraschino cherries for garnish
Instructions:
1. Prepare the Crust
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter.
Stir until the mixture is evenly coated.
Press into the bottom and sides of a 9-inch pie dish, forming a firm crust.
Chill for 15 minutes in the refrigerator while preparing the filling.
2. Make the Cream Cheese Filling
In a large bowl, beat cream cheese, sugar, and vanilla extract until smooth and creamy.
Gently fold in the whipped toppinguntil well combined.
Add the drained crushed pineapple, stirring until evenly mixed.
3. Assemble the Pie
Pour the cream cheese filling into the prepared crust, spreading evenly.
Refrigerate for at least 4 hours (or overnight) to allow the flavors to set.
4. Add the Toppings (Optional but Recommended!)
Pipe or spread whipped cream over the top.
Sprinkle with toasted coconut flakesfor extra texture.
Garnish with maraschino cherries for a classic tropical touch.
Serving & Storage Tips
Serve chilled for the best texture and flavor.
Store in the refrigerator for up to 3 days.
Freeze for longer storage (up to 2 months) and thaw in the fridge before serving.