Indulge in the perfect blend of tangy and sweet with this Pineapple Cream Cheese Pie! This no-bake dessert features a creamy, fluffy filling made with cream cheese and crushed pineapple, all nestled in a buttery graham cracker crust. Topped with whipped cream, toasted coconut, or fresh fruit, this pie is a tropical-inspired treat that’s perfect for summer barbecues, holiday gatherings, or anytime you crave a refreshing dessert. Easy to make and impossible to resist, this pie will transport your taste buds to a sunny paradise!
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10-12 full sheets, crushed)
- 1/4 cup granulated sugar (to sweeten the crust)
- 1/2 cup unsalted butter, melted (to bind the crust together)
For the Filling:
- 8 oz cream cheese, softened (for a creamy, tangy base)
- 1/2 cup granulated sugar (to sweeten the filling)
- 1 can (20 oz) crushed pineapple, well-drained (for tropical sweetness)
- 1 cup heavy whipping cream (whipped to stiff peaks for a light, fluffy texture)
- 1 teaspoon vanilla extract (to enhance the flavor)
Optional Toppings:
- Whipped cream (for a decorative finish)
- Toasted coconut flakes (adds texture and tropical flair)
- Maraschino cherries or pineapple slices (for a bright, fruity garnish)
Step-by-Step Instructions
1. Prepare the Crust
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the mixture resembles wet sand and holds together when pressed.
- Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan. Use the back of a spoon or a measuring cup to compact it firmly.
- Chill the crust in the refrigerator for at least 30 minutes to set.
2. Make the Filling
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Add the vanilla extract and mix until fully combined.
- Gently fold in the well-drained crushed pineapple, ensuring it’s evenly distributed throughout the mixture.
- In a separate bowl, whip the heavy whipping cream until stiff peaks form.
- Carefully fold the whipped cream into the cream cheese mixture, keeping the filling light and airy.
3. Assemble the Pie
- Spoon the filling into the chilled graham cracker crust, spreading it evenly with a spatula.
- Smooth the top for a polished finish.
4. Chill the Pie
- Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until firm. For the best results, chill overnight.
5. Add Toppings and Serve
- Before serving, garnish the pie with whipped cream, toasted coconut flakes, and/or fruit slices if desired.
- Slice and enjoy the creamy, tropical goodness!
Storage Tips
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: Wrap the pie tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.
Why You’ll Love This Recipe
- No-Bake Simplicity: No oven required—perfect for hot days or when you’re short on time.
- Tropical and Refreshing: The combination of pineapple and cream cheese is a match made in dessert heaven.
- Crowd-Pleaser: This pie is a hit at parties, potlucks, and family gatherings.
- Customizable: Add your favorite toppings to make it your own!
Serve up this Pineapple Cream Cheese Pie at your next gathering, and watch it disappear! It’s a creamy, dreamy dessert that’s as easy to make as it is delicious. Enjoy a slice of tropical paradise!