Looking for a refreshing, no-bake dessert that’s as easy to make as it is delicious? This Pineapple Cream Cheese Pie is a tropical dream come true! Creamy, tangy, and sweet, with the perfect touch of pineapple goodness, this pie is sure to steal the show at your next gathering. Trust me, you’re going to love this one—it’s the kind of dessert that’ll make everyone smile! 😍
Table of Contents
Why You’ll Love This Pineapple Cream Cheese Pie
- No-bake recipe: Easy to whip up, no oven required!
- Perfect balance of sweetness and tang: Cream cheese and pineapple come together like a tropical dream.
- Make ahead: Prep in minutes and chill for a few hours—perfect for busy days!
- Customizable: Add extra toppings like toasted coconut or maraschino cherries for that perfect finish!
Ingredients
Here’s everything you’ll need to make this Pineapple Cream Cheese Pie come to life:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 can (20 oz) crushed pineapple, well drained
- 1 tub (8 oz) whipped topping (Cool Whip), thawed
For Garnish:
- Extra whipped topping
- Maraschino cherries
- Toasted coconut flakes (optional)
How to Make Pineapple Cream Cheese Pie
- Start by making your crust! In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until it’s all combined. Press this mixture into the bottom of a 9-inch pie pan. Chill it in the fridge while you work on the filling.
- Now, for the creamy filling: In a large mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and velvety.
- Next, gently fold in the drained crushed pineapple, making sure it’s well-mixed but not too mashed. Then, fold in the whipped topping until everything is light and fluffy.
- Pour this dreamy filling into your chilled graham cracker crust and smooth the top to perfection.
- Cover the pie and refrigerate for at least 4 hours, or until it’s fully set. The longer it chills, the better the flavors meld!
- Before serving, top with a generous layer of extra whipped topping, a maraschino cherry (or two!), and toasted coconut flakes if you’re feeling extra fancy.
- Slice, serve, and let everyone enjoy the creamy pineapple pie goodness!
Cooking Tips & Tricks
Pro Tip: Want some extra crunch? Add chopped pecans into the crust mixture or sprinkle them on top of the pie for that perfect contrast to the creamy filling!
“This pineapple pie became my go-to dessert after my kids couldn’t get enough of it at our family gatherings. They always ask for it when there’s something to celebrate!”
Frequently Asked Questions
Can I substitute the whipped topping for something else?
If you prefer, you can use homemade whipped cream instead of store-bought Cool Whip. Just make sure it’s whipped to stiff peaks so it holds up well in the pie!
How can I store leftovers?
This pie keeps well in the fridge for up to 3 days. Just cover it tightly with plastic wrap or foil, and it’ll stay fresh and creamy!
Can I use fresh pineapple instead of canned?
Sure! If you’re feeling adventurous, you can use fresh pineapple. Just make sure to chop it finely and drain any excess juice so it doesn’t make the pie soggy.
Can I make this pineapple dessert pie in advance?
Absolutely! This Pineapple Cream Cheese Pie is perfect for making ahead. Just prepare it a day or two in advance, and you’ll have a stress-free dessert ready to go when you need it!
Pineapple Cream Cheese Pie Recipe
Equipment
- 9-inch pie pan
- Medium Bowl
- Large Mixing Bowl
- Whisk
Ingredients
Crust
- 1.5 cups Graham Cracker Crumbs
- 0.25 cup Granulated Sugar
- 0.5 cup Unsalted Butter, melted
Filling
- 8 oz Cream Cheese, softened
- 0.5 cup Powdered Sugar
- 1 tsp Vanilla Extract
- 1 can Crushed Pineapple (20 oz), drained
- 8 oz Whipped Topping (Cool Whip), thawed
Garnish
- to taste Whipped Topping for garnish
- to taste Maraschino Cherries for garnish
- to taste Toasted Coconut Flakes optional garnish
Instructions
- Mix graham cracker crumbs, sugar, and melted butter in a medium bowl until combined. Press firmly into a 9-inch pie pan. Chill in the fridge while preparing the filling.
- In a large mixing bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Fold in the drained crushed pineapple until well combined. Then, gently fold in the whipped topping until everything is smooth and fluffy.
- Pour the pineapple cream cheese mixture into the prepared crust and smooth the top with a spatula.
- Cover the pie and refrigerate for at least 4 hours, or until set. The longer it chills, the better it tastes!
- Before serving, top with extra whipped topping, maraschino cherries, and toasted coconut flakes (optional).
- Slice, serve chilled, and enjoy the creamy tropical goodness!
Notes
* Chill the pie for at least 4 hours for the best texture.
* Add pecans or almonds for a bit of crunch in the crust or as a topping.
* If you can’t find Cool Whip, homemade whipped cream will work too.
Wrap-Up
Whether you’re looking for a quick, no-bake dessert for a busy weeknight or something that’ll wow your guests at a family gathering, this Pineapple Cream Cheese Pie is the answer. It’s a sweet, tangy, and totally satisfying treat that’s perfect for any occasion. So, what are you waiting for? Give it a try, and enjoy that creamy pineapple goodness with every bite!
Related Recipes You May Enjoy:
- If you’re looking for another refreshing, no-bake dessert, check out our Easter Jell-O Pie – a colorful, creamy treat that’s perfect for spring celebrations.
- Looking for more pie inspiration? Learn how to make the perfect Apple Pie Filling that you can use in a variety of baked goods, including pies and tarts.
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