Here’s a luscious, creamy Pineapple Cream Cheese Pie recipe — sweet, tangy, and so easy to make. Perfect for a fresh, tropical dessert!
🍍🍰 Pineapple Cream Cheese Pie
Serves: 8
Prep Time: 15 min
Chill Time: 3+ hours (best overnight)
Total Time: ~3 hours 15 min
🧂 Ingredients:
For the Crust:
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1½ cups graham cracker crumbs
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⅓ cup granulated sugar
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6 tbsp unsalted butter, melted
For the Filling:
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8 oz cream cheese, softened
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1 cup powdered sugar
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1 tsp vanilla extract
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1 cup crushed pineapple, drained well (reserve a little juice)
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1 cup heavy whipping cream
Optional Topping:
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Whipped cream
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Pineapple chunks or maraschino cherries for garnish
🍳 Instructions:
1. Make the Crust:
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Mix graham cracker crumbs, sugar, and melted butter in a bowl until combined.
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Press mixture firmly into a 9-inch pie pan’s bottom and sides.
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Chill in the fridge while preparing the filling.
2. Prepare the Filling:
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Beat cream cheese until smooth and creamy.
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Add powdered sugar and vanilla; mix well.
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Fold in crushed pineapple gently.
3. Whip the Cream:
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In a separate bowl, whip heavy cream until stiff peaks form.
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Gently fold whipped cream into the cream cheese mixture until well combined.
4. Assemble:
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Pour the filling into the chilled crust.
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Smooth the top and cover with plastic wrap.
5. Chill:
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Refrigerate at least 3 hours, preferably overnight, to set.
6. Serve:
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Top with whipped cream and pineapple chunks or cherries if desired.
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Slice and enjoy!
🍽️ Tips:
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For a lighter version, substitute half the heavy cream with Greek yogurt or use a light cream cheese.
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Add a splash of pineapple juice or a bit of rum for extra flavor.
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You can swap graham crackers for vanilla wafers or digestive biscuits.
Want a no-bake cheesecake version or a tropical fruit combo pie? I’m happy to share!
