Pineapple Cream Pie is a delightful dessert that combines the tropical flavors of pineapple and coconut with a smooth, creamy filling. This pie is not only refreshing but also incredibly easy to make, making it a favorite for family gatherings, summer picnics, or any special occasion. The graham cracker crust adds a pleasant crunch, while the whipped topping gives it a light and fluffy texture.

Why Make This Recipe

Making Pineapple Cream Pie is a great choice for several reasons. First, it requires no baking, so anyone can whip it up quickly. Second, the combination of cream cheese, pineapple, and coconut creates a delicious flavor that both kids and adults will love. Lastly, it’s a beautiful pie that can impress your guests without too much effort, making it a perfect dessert for any occasion.

How to Make Pineapple Cream Pie

Ingredients:

1 1/2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
1/4 cup granulated sugar
8 ounces full-fat cream cheese, softened to room temperature
3/4 cup powdered sugar
20 ounces crushed pineapple, well drained
1 cup shredded coconut
8 ounces Cool Whip, thawed
1 cup whipped cream
Maraschino cherries (optional)

Directions:

Spray a 9-inch pie plate with non-stick spray. In a medium-sized bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until all crumbs are evenly coated. Press the mixture down into the bottom and up the sides of the pie plate using a hard object (a measuring cup works well). Place in the fridge while preparing the filling.
Set aside 1 tablespoon of crushed pineapple and 1 tablespoon of coconut for decoration. In a large bowl, beat together the cream cheese and powdered sugar on low speed until smooth. Add the well-drained crushed pineapple and shredded coconut, beating on low speed to combine. Gently fold in the Cool Whip until well incorporated.
Spread the filling over the graham cracker crust and refrigerate for at least 6 hours, preferably overnight.
Once set, spread whipped cream over the top and decorate with the reserved crushed pineapple and shredded coconut. Add maraschino cherries if desired.

How to Serve Pineapple Cream Pie

Serve Pineapple Cream Pie chilled. To make it easy for guests, cut it into slices and place on dessert plates. You can garnish each slice with extra whipped cream or a maraschino cherry for a festive touch.

How to Store Pineapple Cream Pie

Store any leftover Pineapple Cream Pie in the refrigerator, covered with plastic wrap or foil. It will last for about 3 to 5 days. However, it’s best to enjoy it fresh for the best flavor and texture.

Tips to Make Pineapple Cream Pie

Make sure to drain the crushed pineapple well; excess juice can make the filling runny.
For a thicker crust, add more graham cracker crumbs or butter if desired.
If you want a little extra sweetness, you can increase the powdered sugar in the filling.

Variation

You can change this recipe by adding different fruits like mango or strawberries. You may substitute the shredded coconut with chopped nuts for a different texture. A lemon or lime zest can also add a nice tang to the filling.

FAQs

1. Can I make Pineapple Cream Pie without Cool Whip?
Yes, you can substitute it with homemade whipped cream. Just beat heavy cream until soft peaks form and fold it into the mixture.

2. How long does it take for the pie to set?
The pie should be refrigerated for at least 6 hours, but overnight is best for a perfect set.

3. Can I freeze Pineapple Cream Pie?
While it’s not recommended to freeze the pie, you can freeze individual slices. Just wrap them tightly in plastic and foil, and they should be good for about a month.

Now you are ready to enjoy a delicious slice of Pineapple Cream Pie! Your friends and family will love this creamy treat.