Pineapple Cream Cheese Pie

Here’s a delicious and easy Pineapple Cream Cheese Pie recipe—perfectly creamy with a tropical twist:

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Pineapple Cream Cheese Pie

Ingredients:

For the Crust (or use a pre-made graham cracker crust):

• 1 ½ cups graham cracker crumbs

• ¼ cup sugar

• 6 tbsp melted butter

For the Filling:

• 1 (8 oz) package cream cheese, softened

• 1 cup powdered sugar

• 1 (8 oz) tub whipped topping (like Cool Whip), thawed

• 1 (8 oz) can crushed pineapple, well-drained

Optional Topping:

• Extra crushed pineapple or pineapple slices

• Toasted coconut flakes

• Maraschino cherries

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Instructions:

1. Prepare the Crust:

   • Mix graham cracker crumbs, sugar, and melted butter.

   • Press into a 9-inch pie dish. Chill in the fridge for 30 minutes, or bake at 350°F (175°C) for 8 minutes and let cool.

2. Make the Filling:

   • In a medium bowl, beat cream cheese until smooth.

   • Mix in powdered sugar until well combined.

   • Fold in whipped topping gently.

   • Stir in the drained crushed pineapple.

3. Assemble the Pie:

   • Spoon the filling into the prepared crust and smooth the top.

   • Cover and refrigerate for at least 4 hours (or overnight) to set.

4. Add Toppings and Serve:

   • Just before serving, top with more crushed pineapple, cherries, or toasted coconut if desired.

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It’s a no-bake dessert (unless you bake the crust), super light, and perfect for summer. Want a version with a baked filling or made from scratch without Cool Whip?