Absolutely! Here’s a sweet, tangy, and creamy Pineapple Cream Cheese Pie recipe that’s perfect for any occasion.
Pineapple Cream Cheese Pie
Ingredients (8 servings)
Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- 6 tbsp butter, melted
Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 (20 oz) can crushed pineapple, drained
- 1 cup whipped topping (Cool Whip or homemade whipped cream)
Topping (optional):
- Pineapple slices or chunks
- Additional whipped topping
Instructions
- Prepare the crust:
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs, sugar, and melted butter until combined.
- Press evenly into a 9-inch pie pan.
- Bake 8–10 minutes. Let cool.
- Make the filling:
- Beat cream cheese until smooth.
- Add powdered sugar and vanilla extract; beat until creamy.
- Fold in drained crushed pineapple.
- Gently fold in whipped topping.
- Assemble the pie:
- Spread filling evenly into the cooled crust.
- Smooth the top with a spatula.
- Chill:
- Refrigerate at least 4 hours or overnight to set.
- Serve:
- Top with extra whipped topping or pineapple slices before serving.
Tips
- Drain pineapple thoroughly: Avoid a watery pie.
- Make ahead: Pie tastes better when chilled overnight.
- Optional crunch: Add ¼ cup chopped pecans to the crust for extra texture.
- Flavor twist: Add a teaspoon of coconut extract for a tropical touch.
If you want, I can also give a no-bake version that’s quicker and just as creamy and delicious.
Do you want me to do that?
