Cream Cheese Pineapple Pie
Indulge in a slice of tropical heaven with this Cream Cheese Pineapple Pie, a no-fuss dessert that combines creamy, tangy, and sweet flavors in perfect harmony. Featuring a buttery graham cracker crust, a rich cream cheese and whipped cream filling, and a luscious crushed pineapple topping, this pie strikes the perfect balance between decadent and refreshing. With its quick prep time and simple ingredients, including pantry staples like cornstarch and powdered sugar, this dessert is as approachable as it is impressive. Whether you're serving it at a summer gathering or adding a sunny twist to your holiday table, this chilled, no-bake delight is guaranteed to be a crowd-pleaser. Make sure to let it set overnight for the ultimate creamy texture that pairs beautifully with the tart-sweet pineapple topping!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter (melted)
- 2 tablespoons Sugar (for crust)
- 8 ounces Cream cheese (softened)
- 0.5 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 0.75 cups Heavy whipping cream (cold)
- 1 can Crushed pineapple (drained)
- 2 tablespoons Cornstarch
- 0.25 cups Sugar (for pineapple topping)
- 0.25 cups Water
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix well until the texture resembles damp sand.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust.
Bake the crust in the preheated oven for 8-10 minutes or until lightly golden. Remove from the oven and allow it to cool completely.
In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.
In a separate chilled mixing bowl, whip the heavy cream on high speed until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
Spread the cream cheese filling evenly into the cooled crust and smooth out the surface with a spatula. Refrigerate the pie while preparing the pineapple topping.
In a medium saucepan, combine the drained crushed pineapple, 1/4 cup of sugar, water, and cornstarch. Stir until combined.
Cook the pineapple mixture over medium heat, stirring constantly, until it thickens and becomes glossy (about 5-7 minutes). Remove from heat and let it cool to room temperature.
Once the topping is cool, spread it evenly over the cream cheese filling.
Refrigerate the pie for at least 4 hours (or overnight) to set properly before serving.
Slice, serve, and enjoy the tropical cream cheese pineapple pie!
Nutrition Facts
Calories |
3726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.0 g | 297% | |
| Saturated Fat | 137.4 g | 687% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 1892 mg | 82% | |
| Total Carbohydrate | 391.0 g | 142% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 265.6 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 528 mg | 41% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1142 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
