Pineapple Cream Cheese Pie is a creamy, tangy dessert with a buttery crust, rich filling, and sweet pineapple topping—a perfect tropical treat!

Scale

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup melted butter

8 oz cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 can (20 oz) crushed pineapple, well-drained

1 cup heavy whipping cream, whipped to stiff peaks

Prepare the Crust:

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand.

Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan.

Chill the crust in the refrigerator for at least 30 minutes to set.

In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.

Stir in the vanilla extract and mix until combined.

Fold in the drained crushed pineapple, ensuring it’s evenly distributed.

Gently fold in the whipped cream to keep the mixture light and airy.

Spoon the filling into the chilled graham cracker crust, spreading it evenly.

Smooth the top with a spatula.

Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until firm. For best results, chill overnight.

Before serving, garnish the pie with whipped cream, toasted coconut flakes, and/or fruit slices if desired.

Slice and enjoy the creamy, tropical goodness!

Use Fresh or Canned Pineapple Wisely: For the best flavor, drain canned pineapple well to prevent excess moisture from making the Pineapple Cream Cheese Pie too soft. Fresh pineapple adds a more natural sweetness but should be slightly cooked to avoid affecting the texture.
Chill for the Perfect Texture: Allow the pie to chill for at least 4 hours (or overnight) to help the cream cheese filling set properly, making slicing easier and enhancing the flavors.

Keywords: Pineapple Cream Cheese Pie