Description
This Pineapple Cream Cheese Pie is a luscious no-bake dessert combining a tangy cream cheese filling with the tropical sweetness of crushed pineapple. Set in a buttery graham cracker crust and topped with fluffy whipped topping, this pie offers a refreshing and creamy treat perfect for summer gatherings or anytime you crave a light, fruity dessert.
Ingredients
Scale
Crust
- 1 prepared graham cracker crust (9-inch)
Filling
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 container (8 ounces) whipped topping, thawed (divided)
- 1 can (20 ounces) crushed pineapple, well-drained
- 1/4 cup powdered sugar
- 1 tablespoon lemon juice
Garnish (optional)
- Extra whipped topping
- Pineapple chunks
Instructions
- Prepare the Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese with granulated sugar and vanilla extract until the mixture is smooth and creamy, ensuring no lumps remain.
- Incorporate Whipped Topping: Gently fold in half of the whipped topping into the cream cheese mixture, combining carefully to maintain a light and airy texture.
- Combine Pineapple Mixture: In a separate bowl, mix the well-drained crushed pineapple with powdered sugar and lemon juice, stirring until the sugar is dissolved and ingredients are evenly combined.
- Fold Pineapple into Cream Cheese: Slowly fold the pineapple mixture into the cream cheese and whipped topping blend until the filling is uniformly mixed without overmixing to keep it fluffy.
- Assemble the Pie: Spoon the prepared filling into the graham cracker crust, smoothing the surface with a spatula for an even layer.
- Add Topping: Spread the remaining whipped topping over the pie evenly to create a creamy top layer.
- Chill to Set: Cover the pie and refrigerate for at least 4 hours, allowing the filling to firm up properly and flavors to meld.
- Garnish and Serve: Before serving, optionally decorate with extra whipped topping and pineapple chunks for added presentation and texture.
Notes
- For a firmer texture, chill the pie overnight instead of just 4 hours.
- If using fresh pineapple, cook it briefly to deactivate enzymes that can prevent the filling from setting.
- Make sure to drain the pineapple thoroughly to avoid making the filling too watery.
- This pie is best served chilled and consumed within 2 days for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg
