Step-by-Step Instructions
1. Prepare the Crust
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand.
- Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan.
- Chill the crust in the refrigerator for at least 30 minutes to set.
2. Make the Filling
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Stir in the vanilla extract and mix until combined.
- Fold in the drained crushed pineapple, ensuring it’s evenly distributed.
- Gently fold in the whipped cream to keep the mixture light and airy.
3. Assemble the Pie
- Spoon the filling into the chilled graham cracker crust, spreading it evenly.
- Smooth the top with a spatula.
4. Chill the Pie
- Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until firm. For best results, chill overnight.
5. Add Toppings and Serve
- Before serving, garnish the pie with whipped cream, toasted coconut flakes, and/or fruit slices if desired.
- Slice and enjoy the creamy, tropical goodness!
Storage Tips
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: Wrap the pie tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.
Why You’ll Love This Recipe
- No-Bake Simplicity: Perfect for when you don’t want to turn on the oven.
- Tropical and Refreshing: A bright, fruity dessert that feels like a vacation in every bite.
- Crowd-Pleaser: Everyone loves this creamy, sweet pie!
Serve up this Pineapple Cream Cheese Pie at your next gathering for a dessert that’s as easy to make as it is delicious! 🍍✨🥧
