Pineapple Cream Cheese Pie Recipe
This Pineapple Cream Cheese Pie is a sweet, tangy, and creamy no-bake dessert that will transport you to a tropical paradise! Perfect for any occasion!
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
Pro Tips:
* 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.
* 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.