Description
This Pineapple Cream Cheese Pie is a luscious and creamy dessert featuring a smooth cream cheese filling blended with crushed pineapple and a hint of vanilla, all nestled in a buttery graham cracker crust. Garnished with shredded coconut and fresh pineapple chunks, it’s a refreshing tropical treat perfect for warm weather or any special occasion.
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: In a medium bowl, combine graham cracker crumbs and granulated sugar. Stir in melted butter until mixture is well combined and resembles wet sand.
- Form the crust: Press the graham cracker mixture evenly into the bottom and up the sides of a 9-inch pie plate to form the crust. Place it in the refrigerator to chill while preparing the filling.
- Prepare cream cheese filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add powdered sugar and continue beating until fully incorporated.
- Add pineapple and flavorings: Fold in the drained crushed pineapple, reserved pineapple juice, and vanilla extract into the cream cheese mixture gently to combine.
- Whip the heavy cream: In a separate bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the cream cheese and pineapple mixture until smooth and fluffy.
- Assemble the pie: Pour the filling into the chilled graham cracker crust, spreading it evenly with a spatula.
- Chill the pie: Refrigerate the pie for at least 4 hours, or until fully set and firm.
- Garnish and serve: Before serving, optionally sprinkle sweetened shredded coconut over the top and garnish with fresh pineapple chunks for a tropical finish.
Notes
- Be sure to drain the pineapple thoroughly to avoid a soggy crust.
- For a firmer crust, you can bake the graham cracker crust at 350°F (175°C) for 8-10 minutes before chilling, but it’s optional.
- If you prefer a lighter pie, substitute the heavy cream with whipped topping.
- Can be stored covered in the refrigerator for up to 3 days.
- Allow cream cheese to soften to room temperature for easier mixing and smoother filling texture.
