Description
A refreshing no-bake dessert combining sweet pineapple and creamy filling in a delightful pie crust, perfect for warm days and family gatherings.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 8 ounces full-fat cream cheese, softened
- 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)
Instructions
- Spray a 9-inch pie plate with non-stick spray.
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until all crumbs are coated.
- Press the mixture down into the bottom and up the sides of the pie plate; refrigerate while preparing the filling.
- Set aside 1 tablespoon of crushed pineapple and 1 tablespoon of coconut for decoration.
- In a large bowl, beat 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 or overnight.
- Once set, spread whipped cream over the top.
- Decorate with reserved crushed pineapple, shredded coconut, and maraschino cherries if desired.
Notes
Make sure to drain the crushed pineapple well to avoid a soggy pie. Experiment with different toppings like nuts or fruits. You can add lime juice for a zesty flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: pineapple, cream pie, no-bake dessert, summer dessert, tropical dessert