Description
This Pineapple Cream Cheese Pie is a sweet, tangy, and creamy dessert that’s perfect for summer gatherings or holiday celebrations. The smooth cream cheese filling combined with the tropical flavor of pineapple is set on a crunchy graham cracker crust for a delicious, no-bake treat. It’s easy to make and sure to be a crowd-pleaser!
Ingredients
Scale
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 (8 oz) can crushed pineapple, drained (reserve the juice)
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1 tbsp reserved pineapple juice (for extra flavor)
- 1/2 cup sweetened shredded coconut (optional, for garnish)
- Fresh pineapple chunks (optional, for garnish)
Instructions
- Prepare the crust:
Preheat the oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs and sugar. Stir in the melted butter until the mixture is well combined and resembles wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake the crust for 8-10 minutes or until golden brown. Remove from the oven and let cool completely. - Prepare the filling:
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar, mixing until well combined. Stir in the vanilla extract and the reserved pineapple juice. - Fold in the pineapple:
Add the drained crushed pineapple to the cream cheese mixture and stir to combine. - Whip the cream:
In a separate mixing bowl, beat the heavy cream with an electric mixer until soft peaks form. Gently fold the whipped cream into the cream cheese and pineapple mixture until everything is fully incorporated. - Assemble the pie:
Pour the cream cheese mixture into the cooled graham cracker crust, smoothing the top with a spatula. Cover and refrigerate the pie for at least 4 hours or overnight to allow it to set. - Garnish and serve:
Before serving, top the pie with shredded coconut and fresh pineapple chunks, if desired. Slice and serve chilled for a refreshing, creamy dessert.
Notes
- For a thicker filling, you can add more cream cheese or a small amount of gelatin to help it set more firmly.
- If you prefer a coconut-flavored crust, you can mix some shredded coconut into the graham cracker crumbs.
- The pie can be made ahead of time and stored in the fridge for up to 2-3 days before serving.
- Prep Time: 20 minutes
- Cook Time: 4 hours (or overnight)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 24
- Sodium: 50mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 150mg