Pineapple Cream Cheese Pie Recipe

Pineapple Cream Cheese Pie is a dreamy, no-bake dessert that combines the tangy richness of cream cheese with the sweet, tropical brightness of crushed pineapple. Nestled in a buttery graham cracker crust and topped with a fluffy whipped topping, this pie is light, refreshing, and incredibly easy to make. It’s the kind of dessert that feels both nostalgic and indulgent, with a texture that’s smooth, airy, and melt-in-your-mouth delicious. Whether you’re hosting a summer barbecue or just want a quick dessert with minimal effort, this pie is a guaranteed crowd-pleaser.


Ingredients:

For the Crust:

  • 1½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the Filling:

  • 8 oz (1 package) cream cheese, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 can (20 oz) crushed pineapple, well drained
  • 1 container (8 oz) whipped topping (like Cool Whip)

Optional garnish: toasted coconut flakes, maraschino cherries, or pineapple rings


Instructions:

1. Make the Crust

  • In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter.
  • Stir until the mixture resembles wet sand and holds together when pressed.
  • Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
  • Place the crust in the refrigerator to chill while you prepare the filling.

2. Prepare the Cream Cheese Filling

  • In a large mixing bowl, beat the softened cream cheese until smooth and fluffy.
  • Gradually add the powdered sugar, beating until fully incorporated and creamy.
  • Mix in the vanilla extract and lemon juice to brighten the flavor.

3. Add the Pineapple

  • Gently fold in the drained crushed pineapple. Be sure the pineapple is well-drained to avoid a watery filling.
  • Stir until evenly distributed throughout the cream cheese mixture.

4. Fold in the Whipped Topping

  • Using a spatula, gently fold in the whipped topping until the mixture is light, airy, and fully combined.
  • Avoid overmixing to maintain the fluffy texture.

5. Assemble the Pie

  • Spoon the filling into the prepared graham cracker crust.
  • Smooth the top with a spatula or the back of a spoon.
  • Cover with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the pie to set.

6. Garnish and Serve

  • Before serving, garnish with toasted coconut, pineapple slices, or maraschino cherries for a festive touch.
  • Slice and serve chilled for the best texture and flavor.

Tips & Variations:

  • Make it tropical: Add shredded coconut or a splash of coconut extract to the filling.
  • Use fresh pineapple: If using fresh pineapple, cook it down slightly with sugar to soften and sweeten before adding.
  • Mini pies: Divide the filling among mini graham cracker crusts for individual servings.
  • Lighter version: Use light cream cheese and whipped topping for a lower-calorie option.

Final Thoughts:

Pineapple Cream Cheese Pie is the ultimate no-bake dessert—simple, satisfying, and full of tropical charm. The creamy filling, sweet pineapple, and buttery crust come together in perfect harmony, making each bite a refreshing escape. It’s a dessert that feels fancy but takes minimal effort, which is exactly what makes it so magical.

Would you like a baked version with a custard-style filling next? Or maybe a coconut-pineapple twist with a macadamia crust?

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