Appalachian Wild

Desserts

Pineapple Cream Cheese Pie

Pineapple Cream Cheese Pie

recipe picture coming soon

Fluffy, no-bake pineapple cream cheese pie in a graham cracker crust — sweet, tangy, and perfect chilled.

ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 can (20 ounces) crushed pineapple, well drained
  • 1 tub (8 ounces) Cool Whip (or whipped topping), thawed
  • 1 premade graham cracker pie crust (9-inch)

the making of it

  1. Mix the base: In a large bowl, beat the softened cream cheese and sugar with a mixer until smooth and creamy.
  2. Drain the fruit: Press the crushed pineapple in a strainer to remove as much excess juice as possible.
  3. Combine: Stir the drained pineapple into the cream cheese mixture.
  4. Fold in topping: Gently fold in the whipped topping until the filling is light and fluffy.
  5. Chill and set: Spoon the filling into the graham cracker crust. Smooth the top with a spatula.
  6. Refrigerate: Chill the pie in the refrigerator for at least 3 to 4 hours (or overnight) until firm before slicing and serving.

notes

Homemade graham cracker crust: 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 6 tablespoons melted butter. In a medium bowl, combine graham cracker crumbs and sugar. Stir in melted butter until the mixture resembles wet sand. Press into a 9-inch pie dish, firmly pressing the crumbs up the sides and across the bottom. Chill in the refrigerator for at least 30 minutes before filling. Be sure to drain the crushed pineapple really well to avoid a watery filling. For the best texture, chill for at least 3-4 hours, but overnight is even better. You can use a homemade graham cracker crust or a store-bought one, whichever you prefer. Keep leftovers covered in the refrigerator.

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