Description
Indulge in the tropical flavors of this delightful Pineapple Cream Cheese Pie. A no-bake dessert that combines a creamy, tangy filling with a sweet pineapple topping, all nestled in a graham cracker crust.
Ingredients
Scale
Graham Cracker Pie Crust:
- 1 9-inch graham cracker pie crust
Cream Cheese Filling:
- 1 package (8 oz) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple (drained, juice reserved)
- 1 tablespoon cornstarch
- 1 cup whipped topping or whipped cream
Instructions
- Cream Cheese Filling: In a medium bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Fold in the whipped topping until fully combined.
- Pineapple Topping: In a small saucepan, combine the drained crushed pineapple with 1/3 cup of the reserved pineapple juice and the cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy, about 3–5 minutes. Let the pineapple topping cool to room temperature.
- Assembly: Spread the cream cheese mixture evenly into the graham cracker crust. Spoon the cooled pineapple topping evenly over the cream cheese layer.
- Chill: Refrigerate the pie for at least 4 hours or until fully set before serving.
Notes
- For a lighter version, use reduced-fat cream cheese and light whipped topping.
- Ensure the pineapple is well-drained to prevent a soggy pie.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
