Preheat the Oven:
Preheat your oven to 350°F (175°C).
Make the Crust:
In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake for 8-10 minutes until lightly browned. Let it cool completely.
Mix the Filling:
In a large bowl, beat the softened cream cheese until smooth. Add the sugar and vanilla extract, mixing w
Add the eggs one at a time, beating well after each addition. Stir in the sour cream.
Bake the Filling:
Pour the cream cheese mixture over the cooled crust.
Bake for 45-50 minutes or until the center is set and the top is lightly browned. Let it cool completely, then refrigerate for at least 4 hours or overnight.
Cook the Pineapple Mixture:
In a medium saucepan, combine the drained pineapple, sugar, cornstarch, and water.
Cook over medium heat, stirring constantly, until the mixture thickens and becomes clear. Remove from heat and stir in the vanilla extract.
Let the pineapple mixture cool completely.
Add the Topping:
Spread the cooled pineapple mixture evenly over the chilled cream cheese filling.
Garnish:
Sprinkle the toasted coconut flakes and chopped pecans over the pineapple topping.
Drizzle with melted white chocolate if desired.
Serve:
Slice and serve this tropical delight chilled. Enjoy the refreshing and creamy flavors of the pineapple cream cheese pie.
Ensure Cream Cheese is Softened: Softened cream cheese blends smoothly, preventing lumps in the filling.
Drain Pineapple Well: Make sure to drain the pineapple thoroughly to avoid a watery topping.
Chill the Pie Completely: Chilling the pie allows the flavors to meld and the texture to set perfectly.
This pineapple cream cheese pie is a delightful combination of creamy, sweet, and tropical flavors.
The crunchy crust, smooth cream cheese filling, and refreshing pineapple topping make it a perfect dessert for any occasion.
Garnished with toasted coconut and pecans, this pie not only tastes heavenly but also looks stunning on any dessert table.
