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?