Description
Tropical paradise meets creamy delight in this heavenly Pineapple Cream Pie that dances with sweet tangy notes. Silky smooth filling nestled in a buttery crust promises a slice of sunshine that will transport taste buds to island bliss.
Ingredients
Scale
Main Ingredients:
- 20 ounces (567 grams) crushed pineapple, drained
- 8 ounces (226 grams) full-fat cream cheese, softened
- 8 ounces (226 grams) Cool Whip, thawed
Crust Ingredients:
- 1.5 cups (112 grams) graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1/4 cup (50 grams) granulated sugar
Topping and Sweetening Ingredients:
- 3/4 cup (90 grams) powdered sugar
- 1 cup shredded coconut
- 1 cup whipped cream
- Maraschino cherries (optional)
Instructions
- Craft the crust by mixing graham cracker crumbs, melted butter, and sugar in a bowl. Coat the pie mold with non-stick spray, then firmly press the mixture into the bottom, creating an even layer. Chill the crust in the refrigerator for 15 minutes.
- Drain the pineapple thoroughly, reserving a small portion for later decoration. In a large mixing bowl, whip the cream cheese and powdered sugar until achieving a silky, uniform consistency. Incorporate the drained pineapple and shredded coconut, stirring until completely integrated.
- Delicately fold the Cool Whip into the pineapple cream cheese mixture, ensuring a light and airy texture. Carefully spread the prepared filling over the chilled crust, creating a smooth, even surface.
- Place the pie in the refrigerator for 6-8 hours, allowing the filling to set completely and develop rich flavors. The pie should become firm and hold its shape when sliced.
- Prior to serving, top the pie with a generous layer of whipped cream. Artfully arrange the reserved pineapple pieces, sprinkle remaining coconut, and optionally garnish with vibrant maraschino cherries for a decorative finish.
Notes
- Swap graham crackers with gluten-free alternatives like almond flour or oat-based crackers for a celiac-friendly version.
- Reduce sugar content by using low-fat cream cheese and sugar-free Cool Whip for a lighter dessert option.
- Enhance tropical flavor by toasting coconut flakes before adding to the filling, which intensifies the nutty, caramelized taste.
- Create a dairy-free variation by substituting cream cheese with coconut cream and using vegan whipped topping for a plant-based treat.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 304 kcal
- Sugar: 23 g
- Sodium: 120 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 26 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 40 mg