Pineapple Cream Cheese Pie
A tropical twist on classic cream cheese pie! This recipe combines tangy cream cheese, sweet pineapple, and a buttery graham cracker crust for a dessert that’s both refreshing and indulgent.
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Filling:
- 12 oz cream cheese, softened
- ½ cup granulated sugar
- ½ cup crushed pineapple, well-drained
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup whipped cream (homemade or store-bought)
Instructions
1. Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand.
- Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a glass or measuring cup to compact the crust.
- Bake for 8–10 minutes, or until lightly golden. Remove from the oven and allow to cool completely.
2. Make the Filling:
- In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract using a hand or stand mixer. Beat until smooth and creamy, about 2–3 minutes.
- Fold in the drained crushed pineapple until evenly incorporated. Be sure the pineapple is well-drained to avoid a runny filling.
3. Assemble the Pie:
- Spoon the cream cheese and pineapple filling into the cooled crust, spreading it out evenly with a spatula.
- Bake in the preheated oven for 25–30 minutes, or until the filling is set but slightly jiggly in the center.
4. Add the Topping:
- Allow the pie to cool to room temperature, then refrigerate for at least 4 hours, or until fully chilled and firm.
- Before serving, top with whipped cream, spreading it evenly over the pie or piping it decoratively.
Pro Tips:
- Drain Pineapple Thoroughly: Excess moisture from the pineapple can make the filling watery. Press it with paper towels if needed.
- Whipped Cream Option: Use freshly whipped cream for a homemade touch, or stabilize it with a little powdered sugar to maintain its shape.
- Garnish Ideas: Top the pie with toasted coconut, maraschino cherries, or extra crushed pineapple for a decorative and flavorful touch.
Storage:
- Store the pie in the refrigerator, covered, for up to 3 days.
- For longer storage, freeze the pie (without the whipped cream topping) for up to 2 months. Thaw in the refrigerator overnight before serving.
Why You’ll Love This Recipe:
The combination of a buttery crust, tangy cream cheese, and sweet pineapple creates a refreshing dessert perfect for any occasion. Serve it chilled for a slice of tropical paradise!