Pineapple Cream Pie

Pineapple Cream Pie is a delicious dessert that combines the sweet flavors of pineapple and creamy filling in a delightful pie crust. This treat is perfect for warm days, family gatherings, or any time you want to enjoy a refreshing dessert. With a smooth texture and a tropical twist, Pineapple Cream Pie will surely become a favorite at your table.

Why Make This Recipe

This recipe is not just easy to make, but also brings a taste of the tropics right to your kitchen. It’s a no-bake pie, making it perfect for those hot summer days when you want dessert without turning on the oven. Plus, it’s a crowd-pleaser! The combination of creamy filling, crunchy crust, and sweet pineapple creates a delightful mix of flavors and textures that everyone will love.

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. 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.
Decorate with the reserved crushed pineapple and shredded coconut, and add maraschino cherries if desired.

How to Serve Pineapple Cream Pie

Serve your Pineapple Cream Pie chilled. You can slice it into wedges and place it on dessert plates. It’s nice to add extra toppings like whipped cream or maraschino cherries for a special touch.

How to Store Pineapple Cream Pie

To store your Pineapple Cream Pie, cover it with plastic wrap or foil and keep it in the fridge. It’s best eaten within three to four days for optimal freshness.

Tips to Make Pineapple Cream Pie

Make sure to drain the crushed pineapple well to avoid a soggy pie.
You can experiment with different toppings like nuts or other fruits.
For a fun twist, try adding some lime juice to the filling for a zesty flavor.

Variation

If you want a different flavor, you can replace the crushed pineapple with mango or peach for a tropical twist. Coconut cream can also be used in place of cream cheese for a coconut-heavy version.

FAQs

Can I use fresh pineapple instead of canned?

Yes, you can use fresh pineapple! Just make sure to chop it finely and drain any excess juice.

Can I make this pie in advance?

Absolutely! This pie is perfect to make a day or two ahead of time. Just store it covered in the refrigerator.

How do I make the crust if I don’t have graham crackers?

You can use crushed vanilla wafers or digestive biscuits as a substitute for the graham crackers to create a tasty crust.