A refreshing and creamy pie with a tropical twist! This no-bake dessert combines the tanginess of pineapple with the smooth richness of cream cheese, all nestled in a buttery graham cracker crust. Perfect for warm days and sweet cravings.
Ingredients:
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
- For the Filling:
- 8 ounces cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1 (8 ounce) can crushed pineapple, well drained
- 1/4 cup pineapple juice(from the can if needed)
- 1 teaspoon vanilla extract
- 1 (8 ounce) container whipped topping, thawed
- Optional Topping:
- Additional whipped topping
- Pineapple slices or maraschino cherries for garnish
Instructions:
- Prepare the Crust:
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
- Chill the crust in the refrigerator for at least 30 minutes to firm up.
- Make the Filling:
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add the sweetened condensed milk, mixing until well combined.
- Add the vanilla extract and mix.
- Thoroughly drain the crushed pineapple, pressing out as much liquid as possible.
- Add the drained pineapple and pineapple juice to the cream cheese mixture, and mix until evenly distributed.
- Gently fold in the thawed whipped topping until the filling is light and airy.
- Assemble the Pie:
- Pour the pineapple cream cheese filling into the prepared graham cracker crust.
- Smooth the top with a spatula.
- Cover the pie with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the filling to set completely.
- Garnish and Serve:
- Before serving, you can garnish the pie with additional whipped topping, pineapple slices, or maraschino cherries, if desired.
- Slice and serve chilled.
Tips and Variations:
- For a stronger pineapple flavor, you can use pineapple extract in addition to the crushed pineapple.
- If you prefer a thicker crust, increase the graham cracker crumbs and butter slightly.
- Make sure to drain the canned pineapple very well, or the pie filling may be too runny.
- For a different crust, you could use vanilla wafer cookies, or shortbread cookies.
- To make individual pies, prepare the crust in small tart pans or ramekins, and follow the same filling and chilling instructions.
- If you would like to have a stronger pineapple flavor, you can add small chunks of fresh pineapple to the top of the pie as a garnish.
- For a bit of added texture, you can sprinkle toasted coconut flakes over the top of the pie.
Enjoy your delicious Pineapple Cream Cheese Pie!