A refreshing and tangy dessert with a buttery graham cracker crust, a creamy pineapple filling, and a sweet and crunchy topping.
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 (20 ounce) can crushed pineapple in juice, drained
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- For the topping:
- 1 cup sour cream
- 1/4 cup sugar
Instructions:
- Make the crust:
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs and melted butter.
- Press the mixture firmly into the bottom and sides of a 9-inch pie plate.
- Bake for 8-10 minutes, or until lightly golden brown. Let cool completely.
- Make the filling:
- In a large bowl, beat cream cheese until smooth.
- Gradually beat in sweetened condensed milk until well combined.
- Stir in drained pineapple, lemon juice, and vanilla extract.
- Assemble the pie:
- Pour the filling into the cooled crust.
- Make the topping:
- In a small bowl, combine sour cream and sugar.
- Spread the sour cream mixture evenly over the top of the pie filling.
- Bake:
- Bake for 20-25 minutes, or until the topping is set.
- Cool and serve:
- Let the pie cool completely on a wire rack before serving.
- Refrigerate for at least 2 hours before serving for best results.
Tips:
- For a more intense pineapple flavor, use fresh pineapple instead of canned.
- You can use a food processor to quickly crush the graham crackers.
- For a decorative touch, top the pie with maraschino cherries or a dollop of whipped cream.
- This pie can be made ahead of time and stored in the refrigerator for up to 2 days.
Enjoy!