Description
This Pineapple Cream Cheese Pie is a delightful no-bake dessert featuring a crunchy graham cracker crust filled with a smooth, creamy mixture of cream cheese, whipped cream, and crushed pineapple. Finished with whipped cream, toasted coconut flakes, and fruit garnishes, it offers a tropical flavor perfect for any occasion.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Filling
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 can (20 ounces) crushed pineapple, well-drained
- 1 cup heavy whipping cream, whipped to stiff peaks
Toppings
- Whipped cream
- Toasted coconut flakes
- Maraschino cherries or pineapple slices
Instructions
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs and ¼ cup sugar. Add melted butter and stir until the mixture resembles wet sand. Press this mixture evenly into the bottom and up the sides of a 9-inch pie pan. Chill in the refrigerator for at least 30 minutes to set firmly.
- Make the Filling: In a large mixing bowl, beat softened cream cheese together with ½ cup sugar until smooth and creamy. Stir in the vanilla extract until well combined. Gently fold in the well-drained crushed pineapple evenly, then carefully fold in the whipped heavy cream to keep the mixture light and airy.
- Assemble the Pie: Spoon the prepared filling into the chilled graham cracker crust, spreading it evenly and smoothing the top with a spatula.
- Chill the Pie: Cover the pie with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until firm and set.
- Add Toppings and Serve: Before serving, garnish with whipped cream, toasted coconut flakes, and maraschino cherries or pineapple slices as desired. Slice and enjoy the creamy tropical pie.
Notes
- Ensure the pineapple is well-drained to prevent the filling from becoming watery.
- For best texture, chill the pie overnight.
- To toast coconut flakes, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden brown.
- Use softened cream cheese for easier mixing and a smoother filling.
- Keep the whipped cream at stiff peaks before folding to maintain lightness in the filling.
