This Pineapple Cream Cheese Pie is a delightful dessert that combines the creamy richness of cream cheese with the tropical sweetness of pineapple. It’s a perfect treat for any occasion, whether you’re hosting a gathering or simply indulging in a sweet craving. The buttery graham cracker crust complements the tangy and sweet filling, making every bite a tropical delight.
Ingredients
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- For the Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 can (20 oz) crushed pineapple, well-drained
- 1 cup whipped cream or whipped topping
Instructions
- Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish.
- Bake the crust for 8-10 minutes, or until lightly golden. Allow it to cool completely before adding the filling.
- Prepare the Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, and continue beating until fully combined.
- Gently fold in the drained crushed pineapple until evenly distributed.
- Fold in the whipped cream or whipped topping until the filling is light and fluffy.
- Assemble the Pie:
- Pour the cream cheese and pineapple filling into the cooled pie crust, spreading it evenly.
- Refrigerate the pie for at least 4 hours or until fully set.
- Serve:
- Once set, slice the pie and serve chilled. Optionally, garnish with additional whipped cream or fresh pineapple slices for an extra touch.
Enjoy your refreshing Pineapple Cream Cheese Pie!
Let me know if you’d like to add or modify any details!