Here’s a luscious Pineapple Cream Cheese Pie recipe—creamy, tangy, and sweet, perfect for any dessert table:
Ingredients (8-inch pie, serves 6–8)
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- 6 tbsp unsalted butter, melted
For the Filling:
- 8 oz cream cheese, softened
- 1 can (20 oz) crushed pineapple, drained
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped cream or Cool Whip
Optional Topping:
- Pineapple slices or chunks
- Whipped cream
- Toasted coconut
Instructions
1. Make the Crust
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs, sugar, and melted butter until evenly combined.
- Press mixture into the bottom and up the sides of a 9-inch pie pan.
- Bake 8–10 minutes, then let cool.
2. Prepare the Filling
- In a bowl, beat cream cheese until smooth.
- Add powdered sugar and vanilla extract; beat until creamy.
- Fold in drained crushed pineapple.
- Gently fold in whipped cream for a lighter texture.
3. Assemble the Pie
- Pour filling into the cooled crust and smooth the top.
- Chill in the refrigerator for at least 4 hours (overnight is best) to set.
4. Serve
- Garnish with additional pineapple chunks, whipped cream, or toasted coconut if desired.
- Slice and serve chilled.
Tips:
- For extra tang, use a mix of cream cheese and Greek yogurt.
- Make mini pies in muffin tins for individual servings.
- Ensure pineapple is well-drained so the filling isn’t too watery.
I can also give a quick no-bake version that’s ready in under an hour with crushed pineapple and whipped topping. Do you want that version?
