A Pineapple Cream Cheese Pie sounds delicious! It’s usually a no-bake dessert that combines the richness of cream cheese with the tropical sweetness of pineapple. Here’s a simple recipe to make it:
Ingredients:
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For the crust:
- 1 ½ cups graham cracker crumbs (about 12 graham crackers)
- ¼ cup granulated sugar
- ⅓ cup unsalted butter, melted
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For the filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 can (8 oz) crushed pineapple, drained well (reserve some juice)
- 1 cup heavy whipping cream (or ½ cup if you prefer a firmer filling)
- Optional: 1-2 tbsp of pineapple juice from the can
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For garnish (optional):
- Shredded coconut
- Whipped cream
- Pineapple chunks or slices
Instructions:
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Prepare the crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter.
- Press the mixture into the bottom of a 9-inch pie dish, and up the sides if you want a thicker crust.
- Bake for 10 minutes, then let it cool completely.
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Prepare the filling:
- In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
- Add the vanilla extract and mix well.
- In a separate bowl, whip the heavy cream until stiff peaks form. (Alternatively, you can fold in store-bought whipped topping if you prefer.)
- Gently fold the whipped cream into the cream cheese mixture.
- Add the drained pineapple, mixing gently until it’s well distributed. You can add a bit of pineapple juice for extra flavor or moisture if you like.
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Assemble the pie:
- Once the crust has cooled, spread the cream cheese and pineapple filling evenly on top.
- Refrigerate for at least 4 hours, or until it’s set (overnight is best for the best flavor).
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Optional garnish:
- Top with whipped cream, shredded coconut, and fresh pineapple chunks or slices for extra flair.
Serve chilled, and enjoy the creamy, tropical goodness!
Does this look like the kind of recipe you were thinking of, or were you looking for something a bit different?