Description
This Pineapple Cream Cheese Pie is a luscious no-bake dessert featuring a crisp graham cracker crust filled with a smooth cream cheese and whipped cream mixture folded with juicy crushed pineapple. Topped with whipped cream, toasted coconut flakes, and tropical fruit slices, it’s a refreshing and creamy tropical treat perfect for summer or any special 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 the graham cracker crumbs and ¼ cup sugar. Pour in the melted butter and stir until the mixture resembles wet sand. Press this evenly into the bottom and up the sides of a 9-inch pie pan. Refrigerate for at least 30 minutes to allow the crust to set firmly.
- Make the Filling: In a large bowl, beat the softened cream cheese with ½ cup sugar until the texture is smooth and creamy. Mix in the vanilla extract thoroughly. Gently fold in the well-drained crushed pineapple until it is evenly distributed. Finally, carefully fold in the stiffly whipped heavy cream to keep the filling light and airy.
- Assemble the Pie: Spoon the pineapple cream cheese filling into the chilled graham cracker crust. Spread it out evenly with a spatula and smooth the surface to prepare for chilling.
- Chill the Pie: Cover the pie with plastic wrap and place it in the refrigerator to chill for at least 4 hours or until set. For optimal flavor and firmness, refrigerate overnight if possible.
- Add Toppings and Serve: Just before serving, garnish the pie with additional whipped cream, sprinkle toasted coconut flakes on top, and decorate with Maraschino cherries or pineapple slices. Slice and enjoy a creamy, tropical dessert delight.
Notes
- Make sure the crushed pineapple is well-drained to prevent the filling from becoming too watery.
- Whip the cream to stiff peaks so the filling holds its shape and is light in texture.
- Chilling the pie overnight enhances the flavors and firmness, making it easier to slice.
- This pie is best served chilled, so keep refrigerated until ready to serve.
- For a gluten-free option, substitute the graham cracker crumbs with a gluten-free variety.
