This no-bake Pineapple Cream Cheese Pie is a refreshing and easy-to-make dessert perfect for any occasion. The creamy filling is a delightful blend of cream cheese, pineapple, and whipped topping, all nestled in a graham cracker crust.
Ingredients:
- Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
- Filling:
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 20 ounces crushed pineapple, well drained
- 8 ounces whipped topping (like Cool Whip)
Instructions:
- Prepare the crust:
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well until crumbs are evenly moistened.
- Press the mixture into the bottom of a 9-inch pie plate. You can use the back of a spoon or your fingers to create an even crust.
- Chill the crust in the refrigerator while you prepare the filling.
- Make the filling:
- In a large bowl, beat the softened cream cheese and sugar together until light and fluffy. Use an electric mixer for best results.
- Add the vanilla extract and mix until well combined.
- Gently fold in the drained crushed pineapple. Make sure the pineapple is well-drained to prevent the pie from becoming soggy.
- Fold in the whipped topping until just combined. Be careful not to overmix.
- Assemble the pie:
- Pour the cream cheese filling into the prepared graham cracker crust, spreading it evenly.
- Cover the pie and refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely.
- Serve:
- Garnish the pie with additional whipped topping, fresh pineapple chunks, or a sprinkle of graham cracker crumbs before serving, if desired.
- Slice and enjoy your delicious Pineapple Cream Cheese Pie!