Description
Pineapple Cream Cheese Pie is a delightful no-bake dessert featuring a creamy filling made with cream cheese and crushed pineapple, all nestled in a buttery graham cracker crust.
Ingredients
- For the Graham Cracker Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- ⅛ tsp salt
- For the Pineapple Cream Cheese Filling
- 16 oz cream cheese, softened
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
- 1 cup heavy whipping cream, cold
- 1 can (20 oz) crushed pineapple, thoroughly drained
- ½ cup powdered sugar, for the whipped cream
- 1 tbsp cornstarch, optional, for stabilizing the pineapple mixture
- For the Topping
- ½ cup whipped cream or whipped topping
- ¼ cup crushed pineapple, well drained
- 2 tbsp toasted coconut flakes, optional
- Maraschino cherries, optional
Instructions
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and salt. Stir until the crumbs are evenly moistened and resemble damp sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. For a firmer crust, bake at 350°F for 8–10 minutes. Remove from the oven and let the crust cool completely before adding the filling.
- Prepare the Pineapple: Drain the crushed pineapple in a fine-mesh strainer, pressing gently with the back of a spoon to remove excess juice. Measure 1 cup of drained pineapple for the filling. Reserve a little extra pineapple for decorating the finished pie. If the pineapple is particularly juicy, spread it on paper towels briefly to remove additional moisture.
- Beat the Cream Cheese: Place the softened cream cheese in a large mixing bowl. Beat with an electric mixer on medium speed for 2–3 minutes until smooth and fluffy. Add ¾ cup powdered sugar, vanilla extract, and lemon juice. Beat again until the mixture is creamy and no lumps remain. Scrape down the sides of the bowl as needed.
- Whip the Cream: In a separate chilled bowl, beat the cold heavy whipping cream with the remaining ½ cup powdered sugar. Continue whipping until stiff peaks form, approximately 3–5 minutes. Avoid overbeating, which can cause the cream to become grainy.
- Fold in the Pineapple: Gently fold the whipped cream into the cream cheese mixture using a spatula. Add the well-drained crushed pineapple. Fold until evenly distributed, taking care not to deflate the whipped cream. If desired, fold in 1 tablespoon cornstarch only if you have cooked and cooled the pineapple mixture first. For the simplest no-bake version, omit it and rely on thorough draining and adequate chilling.
- Fill the Pie Crust: Spoon the pineapple cream cheese filling into the completely cooled crust. Spread evenly with a spatula, smoothing the top. Cover loosely with plastic wrap without pressing it onto the filling. Refrigerate for at least 4–6 hours, preferably overnight, until firm enough to slice.
- Decorate and Serve: Before serving, pipe or spoon whipped cream around the edge of the pie. Add the reserved drained pineapple and toasted coconut flakes, if using. Decorate with maraschino cherries for a classic pineapple dessert finish. Slice with a sharp knife, wiping the blade between cuts for neat slices. Serve chilled.
Notes
- Thoroughly draining the pineapple is essential for a thick, creamy filling that sets properly.
- For a firmer crust, consider baking the crust.
- Use chilled bowls for whipping cream to achieve better results.
- Optional ingredients can enhance the flavor and presentation of the pie.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg