Pineapple Cream Pie
Indulge in this Pineapple Cream Pie, a delicious and refreshing no-bake dessert that’s quick to prepare. With a tropical flavor and a creamy filling, this pie is perfect for potlucks, holidays, or summer gatherings.
Ingredients
For the Crust:
1 1/2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
1/4 cup granulated sugar
For the Filling:
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
For the Topping:
1 cup whipped cream
Maraschino cherries (optional)
Instructions
To Make the Crust: 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.
To Make 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.
ently 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.
To Assemble: Once set, spread whipped cream over the top.
Decorate with the reserved crushed pineapple and shredded coconut, and add maraschino cherries if desired.
Yield: 8 servings
Prep Time: 10 minutes
Chill Time: 6 hours
Total Time: 6 hours 10 minutes
Enjoy this delightful Pineapple Cream Pie, prfect for any occasion!
Pineapple Cream Pie
