Pineapple Cream Cheese Pie is a delightful dessert that combines the tropical flavors of pineapple with the creamy richness of cream cheese and whipped cream. This pie is not only easy to make but also an ideal treat for summer gatherings, special occasions, or just as a refreshing end to a meal. The balance between the tartness of pineapple and the smooth, velvety filling creates a mouthwatering dessert that will surely impress your guests. Whether you choose to make your own Graham cracker crust or buy a pre-made one, this pie is quick to prepare and tastes absolutely delicious.
Preparation Time:
- Prep Time: 15 minutes
- Chill Time: 4 hours or overnight
- Total Time: 4 hours 15 minutes (including chill time)
Ingredients:
- 1 graham cracker crust (store-bought or homemade)
- 1 can (about 560g) of crushed pineapple, drained
- 225g cream cheese, softened
- 200g whipped cream (such as Chantilly)
- 100g powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Crust: If you’re using a store-bought Graham cracker crust, place it in the refrigerator to chill while you prepare the filling. If you prefer to make your own, mix 200g of crushed graham crackers with 100g of melted butter and 50g of sugar. Press the mixture into a pie dish and bake at 180°C (350°F) for 10 minutes. Let it cool completely before filling.
- Prepare the Pineapple Filling: Open the can of crushed pineapple and drain it well to remove as much liquid as possible. You can use a fine mesh strainer or a cheesecloth for this. The less liquid in the pineapple, the firmer your filling will be.
- Mix the Cream Cheese Filling: In a large mixing bowl, combine the softened cream cheese and powdered sugar. Use an electric mixer on medium speed to blend the ingredients until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl to ensure all the cream cheese is well incorporated.
- Add Whipped Cream: Gently fold in the whipped cream (such as Chantilly) using a spatula. You can make your own whipped cream by whipping heavy cream until soft peaks form, or you can use store-bought whipped cream for convenience. Fold the whipped cream into the cream cheese mixture until well combined, being careful not to deflate the whipped cream.
- Combine Pineapple with the Cream Cheese Mixture: Add the drained crushed pineapple to the cream cheese mixture and fold it in gently. This will help distribute the pineapple evenly throughout the filling without breaking up the whipped cream’s light texture.
- Fill the Crust: Once the filling is well mixed, spoon it into the prepared graham cracker crust. Smooth the top with a spatula to ensure an even surface. Refrigerate the pie for at least 4 hours, or preferably overnight, to allow the flavors to meld and the filling to set properly.
- Serve: Before serving, you can garnish the pie with additional whipped cream or even fresh pineapple slices for an extra touch of flavor and decoration. Slice into wedges and serve chilled.
This Pineapple Cream Cheese Pie is the perfect balance of creamy and tangy, with the freshness of pineapple cutting through the richness of the cream cheese and whipped cream. It’s an easy-to-make, no-bake dessert that’s perfect for a busy weeknight or when you’re hosting a gathering. The longer it chills, the more the flavors come together, making it an even more delightful treat after a few hours in the fridge. Whether you’re preparing it for a special occasion or just as a sweet treat to enjoy with family, this pie is sure to be a hit every time.
With its tropical flavor and creamy texture, Pineapple Cream Cheese Pie is not only a crowd-pleaser but also a simple way to add a little sunshine to your day. Make it ahead of time and let it do the work while you enjoy the company of friends and family. It’s a dessert that will quickly become a favorite in your recipe rotation!