Pineapple Cream Pie with Strawberry Sauce
Transform your dessert repertoire with this irresistible Pineapple Cream Pie with Strawberry Sauce, a tropical-meets-summery treat that’s perfect for any occasion. Featuring a buttery, golden graham cracker crust, this no-bake pineapple cream filling is luxuriously creamy, thanks to a blend of softened cream cheese, sweetened condensed milk, and freshly whipped heavy cream. The addition of crushed pineapple brings a refreshing burst of flavor that pairs beautifully with the vibrant homemade strawberry sauce, made from ripe strawberries, sugar, and a splash of lemon juice. With just 25 minutes of prep time and minimal effort, this chilled pie is the ultimate crowd-pleaser for warm-weather gatherings or festive celebrations. Serve it with a generous drizzle of strawberry sauce for a dessert that's as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 1 cup Crushed pineapple (canned, drained)
- 8 ounces Cream cheese, softened
- 14 ounces Sweetened condensed milk
- 1 teaspoon Vanilla extract
- 1 cup Heavy cream, whipped
- 2 cups Fresh strawberries, hulled and sliced
- 3 tablespoons Granulated sugar (for strawberry sauce)
- 1 teaspoon Lemon juice
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Mix until the crumbs are evenly coated.
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake in the preheated oven for 8-10 minutes or until lightly golden. Let the crust cool completely.
In a large mixing bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk and vanilla extract, and continue beating until fully combined and creamy.
Gently fold the drained crushed pineapple into the cream cheese mixture.
Fold the whipped heavy cream into the pineapple filling until no streaks remain.
Pour the pineapple cream filling into the cooled crust. Smooth the top with a spatula and refrigerate the pie for at least 4 hours or until set.
To make the strawberry sauce, combine the sliced strawberries, 3 tablespoons of sugar, and lemon juice in a medium saucepan. Cook over medium heat, stirring occasionally, until the strawberries release their juices and the mixture thickens slightly, about 8-10 minutes.
Remove the strawberry sauce from the heat and allow it to cool completely. For a smoother sauce, blend it using an immersion blender or strain out the solids, if desired.
Once the pie is set, slice and serve each piece with a generous drizzle of the strawberry sauce on top.
Nutrition Facts
Calories |
542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 40% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 276 mg | 12% | |
| Total Carbohydrate | 60.1 g | 22% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 47.9 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 191 mg | 15% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 329 mg | 7% | |
*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.
