This tropical dessert features a creamy, smooth filling made with cream cheese and pineapple, all nestled in a buttery graham cracker crust. It’s often topped with toasted nuts and coconut for extra texture and flavor.
Ingredients:
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Filling:
- 1 (8 ounce) package cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1/3 cup lemon juice
- 1 teaspoon vanilla extract
- 1 (8 ounce) can crushed pineapple, well drained
- For Topping (Optional):
- 1/2 cup chopped pecans or other nuts, toasted
- 1/4 cup shredded coconut, toasted
- Pineapple chunks or rings
Instructions:
- Prepare the Crust:
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until evenly moistened.
- Press the mixture into the bottom and up the sides of a 9-inch pie plate.
- Bake for 8-10 minutes, or until lightly golden. Let cool completely.
- Prepare the Filling:
- In a large bowl, beat the softened cream cheese until smooth.
- Gradually beat in the sweetened condensed milk until well combined.
- Stir in the lemon juice and vanilla extract.
- Fold in the drained crushed pineapple.
- Assemble the Pie:
- Pour the pineapple cream cheese filling into the cooled graham cracker crust.
- Smooth the top.
- Chill:
- Cover the pie with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until set.
- Prepare the Topping (Optional):
- Toast the chopped pecans and shredded coconut in a dry skillet over medium heat until golden brown, stirring frequently. Let cool.
- Garnish and Serve:
- Before serving, sprinkle the toasted nuts and coconut over the top of the pie.
- Garnish with pineapple chunks or rings, if desired.
- Slice and serve.
Tips and Variations:
- Crust Variations: You can use other types of cookie crumbs like vanilla wafers or shortbread cookies.
- Cheese Variations: You can use Neufchâtel cheese instead of cream cheese for a lighter version.
- Flavor Additions: Add a splash of rum or coconut extract to the filling for a more tropical flavor.
- Topping: You can use whipped cream or a meringue topping instead of nuts and coconut.
- Make-Ahead: This pie can be made ahead of time and stored in the refrigerator for up to 3 days.
Enjoy your delicious Pineapple Cream Cheese Pie!