Pineapple Cream Pie Recipe

Pineapple Cream Pie Recipe

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Pineapple Cream Pie is a tropical and refreshing dessert that combines the sweetness of pineapple with a smooth, creamy filling. This luscious pie sits on a buttery graham cracker crust and is topped with fluffy whipped cream, making it an irresistible treat for any occasion. Perfect for summer picnics, family gatherings, or holiday dinners, this dessert is light yet indulgent. The combination of tangy pineapple and velvety cream creates a delightful balance of flavors that will leave everyone craving more.

Ingredients:

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted

For the Filling:

  • 1 (8 oz) package cream cheese, softened
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 (20 oz) can crushed pineapple, drained well
  • 1 (3.4 oz) package instant vanilla pudding mix
  • 1 cup cold milk
  • 1 cup heavy whipping cream (or 8 oz whipped topping)

For the Topping:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ cup toasted coconut flakes (optional)
  • Maraschino cherries for garnish (optional)

Instructions:

Step 1: Prepare the Crust

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined.
  3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
  4. Bake for 8-10 minutes or until lightly golden. Remove from the oven and let it cool completely before adding the filling.

Step 2: Make the Filling

  1. In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
  2. Add the vanilla extract and mix well.
  3. Stir in the drained crushed pineapple, ensuring it’s evenly distributed.
  4. In a separate bowl, whisk together the vanilla pudding mix and cold milk until thickened (about 2 minutes).
  5. Fold the pudding mixture into the cream cheese mixture until fully combined.
  6. Gently fold in the whipped cream (or whipped topping), making sure to keep the mixture light and fluffy.

Step 3: Assemble the Pie

  1. Pour the pineapple cream filling into the cooled graham cracker crust, spreading it evenly.
  2. Cover and refrigerate for at least 4 hours (preferably overnight) to allow the flavors to meld and the filling to set.

Step 4: Prepare the Whipped Cream Topping

  1. In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  2. Spread or pipe the whipped cream over the chilled pie.
  3. Sprinkle toasted coconut flakes on top for added flavor and texture.
  4. Garnish with maraschino cherries for a festive touch.

Serving Suggestions:

  • Serve chilled for the best texture and flavor.
  • Pair with a cup of coffee or a fruity mocktail for a tropical experience.
  • Store leftovers in the refrigerator for up to 3 days.

Calories Per Serving:

  • Approximate Calories per Slice (1 of 8): 350-400 calories (depending on ingredients and portion size).

This Pineapple Cream Pie is a deliciously creamy, no-fuss dessert that’s sure to impress. Whether you’re making it for a special occasion or just to satisfy a sweet craving, this pie delivers a perfect combination of sweetness, creaminess, and tropical goodness!

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