Description

This Pineapple Cream Cheese Pie is a delicious no-bake dessert featuring a smooth, creamy filling of cream cheese and crushed pineapple in a crisp graham cracker crust. Perfectly balanced with sweetness and a hint of tropical flavor, it’s a refreshing treat ideal for summer or any occasion.

Ingredients

Crust

1 pre-made graham cracker pie crust (9-inch)

Filling

1 package (8 oz) cream cheese, softened
1/2 cup granulated sugar
1 can (8 oz) crushed pineapple in juice, well-drained
1/2 teaspoon vanilla extract
1 cup whipped topping (such as Cool Whip)

Garnish (optional)

Additional whipped topping
Pineapple slices

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Instructions

Prepare cream cheese mixture: In a medium bowl, beat the softened cream cheese and sugar together until the mixture is smooth and creamy, ensuring no lumps remain.
Add pineapple and vanilla: Stir in the well-drained crushed pineapple and vanilla extract until evenly combined throughout the cream cheese base.
Fold in whipped topping: Gently fold the whipped topping into the cream cheese mixture to maintain a light, fluffy texture without overmixing.
Assemble the pie: Spoon the filling evenly into the pre-made graham cracker crust and smooth the top with a spatula to create an even surface.
Chill: Cover the pie and refrigerate for at least 4 hours, allowing it to set and develop flavor.
Garnish and serve: Before serving, decorate with additional whipped topping and pineapple slices if desired for an attractive presentation.

Notes

For a richer flavor and texture, substitute the store-bought whipped topping with homemade whipped cream.
Make sure the crushed pineapple is thoroughly drained to prevent a watery filling.
This pie is best served chilled and can be prepared a day ahead, making it convenient for entertaining.