Pineapple Cream Cheese Pie

Here’s a tropical, tangy-sweet treat that’s creamy, refreshing, and no-bake: a Pineapple Cream Cheese Pie! It’s simple to make, perfect for summer, and delivers a rich cheesecake-like texture with bright pineapple flavor.

🍍 Pineapple Cream Cheese Pie

🥧 What You Get:

A buttery graham cracker crust filled with a fluffy, lightly sweet cream cheese and crushed pineapple filling—chilled until firm and topped with more pineapple or whipped cream.

🧾 Ingredients:

For the Crust:

• 1 ½ cups graham cracker crumbs

• ¼ cup sugar

• 6 tbsp melted butter

For the Filling:

• 8 oz (1 package) cream cheese, softened

• ½ cup powdered sugar

• 1 tsp vanilla extract

• 1 cup crushed pineapple (well drained)

• 1 cup whipped topping (like Cool Whip) or whipped cream

Optional Topping:

• Extra whipped topping

• Pineapple chunks or slices

• Toasted coconut or maraschino cherries

👩‍🍳 Instructions:

1. Make the Crust:

1. Preheat oven to 350°F (175°C) (if baking for a firmer crust—optional).

2. Mix graham cracker crumbs, sugar, and melted butter until combined.

3. Press firmly into a 9-inch pie pan. Bake for 8–10 minutes (or chill for a no-bake crust).

4. Cool completely before filling.

2. Make the Filling:

1. In a bowl, beat cream cheese until smooth and creamy.

2. Add powdered sugar and vanilla; mix until well blended.

3. Fold in drained crushed pineapple and whipped topping until smooth and fluffy.

3. Assemble:

1. Spoon filling into cooled crust. Smooth the top.

2. Chill in the refrigerator for at least 4 hours, or until set.

4. Garnish:

• Top with extra whipped cream, pineapple, toasted coconut, or cherries just before serving.

🧊 Tips:

• Drain the pineapple well to avoid a runny filling.

• Make it tropical: add a splash of coconut extract or layer with banana slices.

• Want a baked version? Add 2 eggs to the filling and bake at 325°F for 30–35 min, like a pineapple cheesecake.

Would you like a pineapple cream pie with a cooked filling, or a gluten-free crust option too?