This recipe creates a luscious and refreshing Pineapple Cream Cheese Pie. It features a creamy filling made with cream cheese, whipped topping, and crushed pineapple, all nestled in a flaky pie crust. The pie is often topped with extra pineapple, chopped nuts, and sometimes toasted coconut for added texture and flavor. It’s a delightful dessert that’s both easy to make and satisfying.
Ingredients:
- 1 (9-inch) graham cracker pie crust (store-bought or homemade)
- 1 (8 ounce) package cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1 (20 ounce) can crushed pineapple, well drained
- 1 teaspoon vanilla extract
- 1 (8 ounce) container frozen whipped topping, thawed
- Optional toppings: Additional drained pineapple, chopped pecans or walnuts, toasted coconut flakes
Instructions:
- Prepare Crust: If using a homemade crust, prepare and bake according to your recipe. A store-bought graham cracker crust is a convenient option.
- Beat Cream Cheese: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add Condensed Milk: Gradually beat in the sweetened condensed milk until well combined and smooth.
- Stir in Pineapple and Vanilla: Stir in the well-drained crushed pineapple and vanilla extract. Mix until evenly distributed.
- Fold in Whipped Topping: Gently fold in the thawed whipped topping until the mixture is light and airy.
- Pour into Crust: Pour the cream cheese mixture into the prepared pie crust, spreading it evenly.
- Chill: Cover the pie with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely.
- Add Toppings (Optional): Before serving, you can garnish the pie with additional drained pineapple, chopped pecans or walnuts, and toasted coconut flakes, if desired.
- Serve: Slice and serve the Pineapple Cream Cheese Pie chilled.
Tips and Notes:
- Drain Pineapple Well: Make sure the crushed pineapple is drained very well to prevent the pie from becoming watery.
- Soften Cream Cheese: Ensure the cream cheese is fully softened for a smooth filling.
- Whipped Topping: Do not substitute whipped cream that hasn’t been stabilized, as it may deflate.
- Crust Variations: You can use a different type of pie crust, such as a shortbread or pastry crust.
- Nut Allergies: Omit the nuts if there are any nut allergies.
- Make Ahead: This pie is ideal for making ahead of time as it needs several hours to chill.
- Storage: Store leftover pie covered in the refrigerator for up to 3-4 days.
Enjoy this refreshing and easy Pineapple Cream Cheese Pie!