Pineapple Cream Cheese Pie

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Ingredients

  • 1 (8 oz) package cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup crushed pineapple (drained well)
  • 1 tsp vanilla extract
  • 1 cup whipped topping (like Cool Whip)
  • 1 prepared graham cracker pie crust
  • Additional whipped topping & pineapple slices for garnish (optional)

Instructions

  1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  2. Add powdered sugar and beat until fully combined.
  3. Stir in the drained crushed pineapple and vanilla extract.
  4. Gently fold in the whipped topping until the mixture is light and fluffy.
  5. Spoon the mixture into the prepared graham cracker crust, spreading evenly.
  6. Cover and refrigerate for at least 3–4 hours, or until set.
  7. Garnish with extra whipped topping and pineapple slices before serving, if desired.

Tip: For a firmer texture, drain pineapple very well by pressing through a fine strainer or cheesecloth.

If you want, I can also give you a no-bake version that’s slightly thicker and tangier so it slices perfectly. Would you like me to do that?

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