Description
Pineapple Cream Cheese Pie is a no-bake, tropical dessert made with a buttery graham cracker crust, creamy whipped filling, and sweet crushed pineapple. Light, refreshing, and incredibly easy to make, this pie is the perfect choice for warm weather gatherings or a quick, crowd-pleasing treat any time of year.
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup melted butter
For the Filling:
8 oz cream cheese, softened
½ cup granulated sugar
1 tsp vanilla extract
1 can (20 oz) crushed pineapple, well-drained
1 cup heavy whipping cream, whipped to stiff peaks
Instructions
-
Make the Crust:
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom and sides of a 9-inch pie pan. Chill in the fridge for at least 30 minutes. -
Prepare the Filling:
Beat the softened cream cheese with sugar until smooth and creamy. Add vanilla extract and stir to combine. Gently fold in the well-drained crushed pineapple and whipped cream. -
Assemble the Pie:
Pour the filling into the chilled crust, smoothing the top with a spatula. Chill for at least 4 hours, or overnight, to allow the pie to fully set. -
Serve:
Garnish with whipped cream, toasted coconut, or fresh pineapple before serving if desired.
Notes
Variations:
Use fresh pineapple (finely crushed and well-drained) for a more natural taste.
Add toasted coconut or maraschino cherries for extra tropical flair.
Make it mini in tart pans or jars for individual servings.
Storage:
Store leftovers covered in the refrigerator for up to 3–4 days.
Freezing is not recommended due to the whipped cream content, which may affect texture.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
