A refreshing and delicious dessert with a tangy cream cheese filling and sweet, tropical pineapple.
Ingredients:
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- For the Filling:
- 1 (8 ounce) package cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 (20 ounce) can crushed pineapple in juice, drained (reserve 1/4 cup juice)
- For the Topping:
- 1 cup heavy cream, chilled
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Make the Crust:
- In a medium bowl, combine graham cracker crumbs and melted butter.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
- Bake in a preheated oven at 350°F (175°C) for 8-10 minutes, or until lightly golden. Let cool completely.
- Make the Filling:
- In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth.
- Gradually beat in sweetened condensed milk, then sour cream and vanilla extract until well combined.
- Stir in the drained pineapple.
- Assemble the Pie:
- Pour the filling into the cooled crust.
- Cover and refrigerate for at least 4 hours, or overnight, to set.
- Make the Whipped Cream Topping:
- In a chilled bowl, beat heavy cream with an electric mixer on high speed until soft peaks form.
- Gradually add powdered sugar and vanilla extract, beating until stiff peaks form.
- Serve:
- Top the chilled pie with whipped cream and serve immediately.
Tips & Variations:
- For a more intense pineapple flavor: Use fresh pineapple instead of canned.
- Add a touch of spice: Stir in a pinch of ground ginger or nutmeg to the filling.
- Make it ahead: The pie can be made a day or two in advance and refrigerated.
- Decorate: Garnish with fresh pineapple slices, maraschino cherries, or a sprinkle of toasted coconut.
Enjoy!