Pineapple Cream Cheese Pie recipe

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Ingredients

  • 1 (9-inch) graham cracker crust (store-bought or homemade)
  • 1 package (8 oz) cream cheese, softened
  • 1 can (20 oz) crushed pineapple, drained (reserve ¼ cup juice)
  • 1 cup granulated sugar
  • 1 container (8 oz) whipped topping (Cool Whip), thawed
  • 1 tsp vanilla extract

Instructions

  1. In a mixing bowl, beat the softened cream cheese until smooth and creamy.
  2. Add sugar, reserved pineapple juice, and vanilla extract. Beat until fully combined.
  3. Stir in the crushed pineapple.
  4. Fold in the whipped topping gently until evenly blended.
  5. Spoon the mixture into the graham cracker crust, spreading evenly.
  6. Chill in the refrigerator for at least 4 hours or until set.
  7. Slice, serve, and enjoy!

If you’d like, I can also give you a no-bake version with a slightly firmer texture so it holds better when slicing. Would you like me to make that version too?

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