Description
This Pineapple Cream Pie is a luscious combination of tangy pineapple and creamy richness, nestled in a buttery graham cracker crust. Perfect for tropical-inspired gatherings or a refreshing dessert, this no-bake pie is easy to prepare and irresistibly delicious.
Ingredients
Units
Scale
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup crushed pineapple (well-drained, reserve juice)
- 1 cup heavy whipping cream (or 8 oz whipped topping)
- 1 teaspoon vanilla extract
- 1/4 cup pineapple juice (optional, for extra flavor)
For Garnish (optional):
- Toasted coconut flakes
- Pineapple chunks
- Maraschino cherries
Instructions
- Make the Crust:
- Combine graham cracker crumbs, melted butter, and granulated sugar in a bowl. Mix well until it resembles wet sand.
- Press the mixture evenly into a 9-inch pie dish. Chill in the refrigerator for 30 minutes while you prepare the filling.
- Prepare the Filling:
- Beat the softened cream cheese and powdered sugar together until smooth and creamy.
- Gently fold in the drained crushed pineapple and vanilla extract. Add pineapple juice if you want an extra tropical flavor.
- In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture. (If using whipped topping, fold it directly into the mixture.)
- Assemble the Pie:
- Spread the filling evenly over the chilled crust. Smooth the top with a spatula.
- Garnish with toasted coconut flakes, pineapple chunks, or maraschino cherries as desired.
- Chill and Serve:
- Refrigerate the pie for at least 4 hours or overnight to set completely. Slice and serve chilled.
Notes
- Make sure the pineapple is thoroughly drained to prevent the filling from becoming too soft.
- If you prefer a sweeter pie, increase the powdered sugar to 1 1/4 cups.
- For a more tropical twist, mix in shredded coconut or a splash of coconut milk to the filling.
