Pineapple Cream Cheese Pie

This Pineapple Cream Cheese Pie is the perfect dessert when you want something creamy and tropical that feels effortless but impressive. Creamy cheesecake filling blends with juicy pineapple and fluffy whipped topping, all nestled in a buttery graham crust. Bright and refreshing but completely indulgent, this pie wins hearts at potlucks, holidays, and summer gatherings alike.

I first made this pie for my neighbor's pool BBQ on a sweltering July weekend and it disappeared in minutes. Now my sister requests it every Thanksgiving no matter the weather.

Ingredients

• Graham cracker crumbs: The classic foundation that gives a nutty sweetness and crunch I look for fresh graham crackers rather than pre-crumbled for best flavor
• Melted butter: Ensures the crust holds together and adds extra richness Always use unsalted so you control the salt in your pie
• Sugar: Brings a touch more sweetness to the crust A finer sugar blends more smoothly
• Cream cheese: The creamy base Make sure it is at room temperature for super silky filling
• Crushed pineapple: The star ingredient Look for pineapple in juice not syrup and drain it extremely well to keep the filling firm
• Granulated sugar: Keeps the filling sweet and balances the tang of pineapple Use a clean dry measuring cup for accuracy
• Vanilla extract: Adds warmth and enhances the sweetness Always reach for pure vanilla
• Whipped topping: Makes the filling fluffy with minimal effort You can use homemade whipped cream for a fresher taste

Step-by-Step Instructions

Prepare the Crust:

Combine graham cracker crumbs melted butter and sugar in a mixing bowl Stir with a fork or fingertips until everything is evenly moistened The mixture should look like wet sand and clump together when pinched Press firmly into the bottom and up the sides of a nine inch pie plate Use the bottom of a measuring cup for an even surface Chill the crust in the refrigerator for about twenty minutes to set or for a firmer base bake at three hundred fifty degrees for eight minutes and then cool completely

Blend the Cream Cheese and Sugar:

Put the softened cream cheese and half cup sugar in a mixing bowl Beat at medium speed until totally smooth and creamy with no lumps left Use a rubber spatula to scrape the sides of the bowl several times so everything mixes evenly This step is important for a silky filling

Add the Vanilla:

Pour in the vanilla extract and beat briefly to combine The aroma should instantly smell comforting and sweet

Incorporate the Pineapple and Whipped Topping:

Add the well drained crushed pineapple to the bowl Pat the pineapple dry as much as possible with paper towels to avoid a loose pie Gently fold in the whipped topping with a spatula until you see no more streaks and the mixture is completely smooth and light

Fill the Pie Crust:

Spoon the cream cheese and pineapple mixture into your prepared crust Spread to the edges and smooth the top Use a fancy swoop or keep it simple depending on your mood

Chill Until Set:

Let the pie chill in the fridge for at least four hours but overnight is ideal This helps the pie firm up enough to slice beautifully and marry all the flavors

Garnish and Serve:

Just before serving add extra whipped topping pineapple chunks or a sprinkle of toasted coconut if you like Slice with a thin sharp knife for the prettiest pieces

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I am firmly convinced that the addition of real vanilla is what elevates this pie and reminds me of my grandmother who always splurged on pure extract When I serve this pie my family goes straight for seconds and it always sparks stories about our shared love of all things creamy and pineapple laden

Storage Tips

Leftover pie keeps best when loosely covered in the fridge It is fine for three to four days and I sometimes tuck slices into airtight containers as single servings for a quick grab and go dessert Avoid freezing as the topping's texture can become grainy but if you must chill it again let it sit out for ten minutes to soften

Ingredient Substitutions

Classic whipped topping gives the lightest texture but homemade whipped cream is a great upgrade Use full fat cream cheese for best flavor If you only have pineapple chunks pulse in a food processor until crushed but drain thoroughly for the same consistency as the canned version Gluten free graham crackers work well for those needing a wheat free option

Serving Suggestions

Dress it up with toasted coconut shreds or a few fresh mint leaves for color Sometimes I dot the top with extra pineapple or maraschino cherries for a true retro diner look This pie is just as welcome at a backyard BBQ as at a fancy brunch buffet

Cultural Context

No bake pies have been a part of American dessert tables for decades especially in warm climates where the last thing you want to do is turn on an oven The blend of pineapple and cream cheese is classic for southern celebrations and has roots in the popularity of canned fruit and convenience foods in mid century kitchens

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The tropical flavors and creamy texture of this pie will win over everyone at your table. Make it ahead and enjoy a simple, delicious slice of sunshine any time.

Frequently Asked Questions

→ Can I use fresh pineapple?

Yes, but be sure to chop it finely and drain excess juice to avoid a watery filling.

→ Is it necessary to bake the crust?

No, the crust can be set by chilling. Baking will provide a firmer texture if preferred.

→ Can I substitute whipped topping?

Homemade whipped cream is a great alternative and offers a fresher flavor.

→ How long should the pie chill?

Chill for at least 4 hours; overnight chilling is ideal for easy slicing and best results.

→ What garnishes work well?

Try extra whipped topping, pineapple pieces, or toasted coconut for added texture and flavor.