Description
This Pineapple Cream Cheese Pie combines a buttery graham cracker crust with a luscious cream cheese and pineapple filling, topped with whipped cream, toasted coconut flakes, and maraschino cherries or pineapple slices. It’s a cool, creamy dessert perfect for warm weather or any occasion that calls for a tropical twist.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Filling
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 can (20 ounces) crushed pineapple, well-drained
Topping
- 1 cup heavy whipping cream, whipped to stiff peaks
- Whipped cream for garnish
- Toasted coconut flakes
- Maraschino cherries or pineapple slices for decoration
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, and melted butter. Mix until the crumbs are evenly coated with butter. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Refrigerate for at least 10 minutes to set.
- Make the filling: In a large bowl, beat the softened cream cheese, ½ cup granulated sugar, and vanilla extract until smooth and fluffy. Gently fold in the well-drained crushed pineapple until evenly combined.
- Whip the cream: In a separate bowl, beat the heavy whipping cream until stiff peaks form. Carefully fold the whipped cream into the cream cheese and pineapple mixture, being careful not to deflate the cream.
- Assemble the pie: Spoon the pineapple cream cheese filling into the prepared crust, spreading it evenly. Cover the pie with plastic wrap and refrigerate for at least 4 hours or until firm and chilled.
- Garnish and serve: Before serving, top the pie with additional whipped cream, sprinkle toasted coconut flakes over the top, and decorate with maraschino cherries or pineapple slices for a festive look.
Notes
- Make sure to drain the crushed pineapple very well to prevent the filling from becoming too watery.
- For a quicker set, place the pie in the freezer for 2 hours instead of refrigerating for 4 hours, but allow it to soften slightly before serving.
- To toast coconut flakes, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring halfway through, until golden brown.
- This pie is best served chilled and should be kept refrigerated until ready to serve.
