Pineapple Cream Cheese Pie (Print Version)

# Ingredients:

→ Crust

01 - 180 g graham cracker crumbs
02 - 75 g unsalted butter, melted
03 - 25 g granulated sugar

→ Filling

04 - 225 g cream cheese, softened
05 - 225 g crushed pineapple, well drained
06 - 100 g granulated sugar
07 - 5 ml vanilla extract
08 - 225 g whipped topping or 240 ml homemade whipped cream

# Instructions:

01 - Combine graham cracker crumbs, melted butter, and sugar until mixture resembles wet sand.
02 - Press crumb mixture firmly into the base and sides of a 23 cm pie dish. Refrigerate for 15 to 20 minutes, or optionally bake at 175°C for 8 minutes for a firmer base. Allow to cool fully if baked.
03 - Beat softened cream cheese and sugar together until smooth and creamy. Blend in vanilla extract.
04 - Fold in well-drained crushed pineapple and whipped topping until evenly incorporated.
05 - Transfer filling into prepared crust, smoothing the surface with a spatula.
06 - Refrigerate assembled pie for a minimum of 4 hours or until fully set. For optimal slicing, chill overnight.
07 - Garnish with additional whipped topping, pineapple pieces, or toasted coconut if desired. Serve directly from chilled.

# Notes:

01 - Ensure the pineapple is thoroughly drained to prevent excess moisture from softening the filling.
02 - Allowing the pie to set overnight yields the cleanest slices.

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