Pineapple Cream Pie Recipe

Pineapple Cream Pie Recipe

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Pineapple Cream Pie is a delightful dessert that combines a buttery graham cracker crust with a rich and creamy filling, topped with juicy pineapple chunks, crunchy pecans, and toasted coconut flakes. This pie is perfect for those who love tropical flavors and creamy textures. The combination of sweet and tangy pineapple with the smooth filling and crunchy toppings creates a harmonious and satisfying dessert experience.

Ingredients:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup melted butter
  • 1 package (8 oz) cream cheese, softened
  • 1 can (14 oz) sweetened condensed milk
  • 1/4 cup lemon juice
  • 1 can (20 oz) crushed pineapple, drained
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 1 1/2 cups cold milk
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chopped pecans
  • 1/2 cup toasted coconut flakes

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
  3. Press the mixture into the bottom and up the sides of a 9-inch pie dish to form the crust.
  4. Bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool completely.
  5. In a large mixing bowl, beat the cream cheese until smooth and creamy.
  6. Add the sweetened condensed milk and lemon juice to the cream cheese, and mix until well combined.
  7. Fold in the drained crushed pineapple.
  8. In a separate bowl, whisk together the instant vanilla pudding mix and cold milk until thickened.
  9. Gently fold the pudding mixture into the cream cheese mixture until well combined.
  10. Pour the filling into the cooled graham cracker crust and spread it evenly.
  11. In a medium bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  12. Spread the whipped cream over the top of the pie filling.
  13. Sprinkle the chopped pecans and toasted coconut flakes over the whipped cream.
  14. Refrigerate the pie for at least 4 hours, or until set.
  15. Serve chilled and enjoy!

Serve: This pie serves 8-10 people.

Calories: Approximately 350-400 calories per serving, depending on the size of the slice.

Enjoy your baking! If you have any other requests or need more recipes, feel free to ask.

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