Pineapple Cream Pie

Need a cool sweet fix that doesn't take forever? Dive into this Pineapple Cream Pie—it's super simple to throw together and tastes like sunshine. We're talking layers of sweet, tangy pineapple, plenty of creamy coconut, and silky cream cheese, all snuggled into a buttery, crumbly graham base. Top it off with fluffy whipped cream and a few cherries to make it extra cute. Whether you wanna wow your friends or just treat yourself after dinner, this one won't let you down!

INGREDIENTS

• Maraschino cherries: Toss some on top as a pretty and bright final touch, totally up to you.
• Whipped cream: 1 cup, for spreading across the top before serving.
• Cool Whip: 8 oz tub, thaw it all the way so it's easy to fold in.
• Shredded coconut: A full cup, bringing that chewy texture and sweetness.
• Crushed pineapple: 20-oz can, make sure to drain it so your filling stays thick.
• Powdered sugar: 3/4 cup, keeps the filling lightly sweet and smooth.
• Full-fat cream cheese: 8 oz brick, let it sit out till soft for easy mixing.
• Granulated sugar: Use 1/4 cup in the crust for that little hit of sweetness.
• Unsalted butter: Melt 6 tablespoons to help the crumbs hold together.
• Graham cracker crumbs: 1 and 1/2 cups gets you a sturdy, crunchy base.

INSTRUCTIONS

Step 5:

Top your chilled pie with a layer of whipped cream. Drop on your saved pineapple, coconut, and cherries if you want extra flair. Serve and dig in!

Step 4:

Slide the filled pie into the fridge for a good 6 hours, so it can firm up and all the flavors blend together.

Step 3:

Now scoop in the Cool Whip—fold it in gently so the filling stays airy. Smooth this all over the cold crust.

Step 2:

Hold back a handful of the pineapple and coconut for topping. Beat the softened cream cheese and powdered sugar together till it's lump-free and fluffy. Mix in your pineapple and coconut until everything looks even.

Step 1:

Spray your pie pan with nonstick spray. In a bowl, stir graham crumbs, melted butter, and sugar until it looks kind of like wet sand. Push this mix into your pan for the base. Stick it in the fridge while you whip up the filling.

Serving and Storage Tips

• Wrap up leftovers and pop them in the fridge—they'll be good for up to three days.
• For best vibes, chill the pie overnight so it slices neat and cold.

Helpful Notes

• Want it to taste even more coconutty? Add a splash of coconut extract to the mix.
• Need it sweeter? Throw in another two tablespoons of powdered sugar in the filling.

Tips from Well-Known Chefs

• Make it extra special by spreading some chocolate ganache right on top of the graham crust before pouring in your creamy layer!

Cool, Creamy, and Refreshing

Bursting with sweet pineapple flavor and creamy goodness, this Pineapple Cream Pie amps up any summer hangout or chill night at home. Crunchy crust plus soft, rich filling equals happiness in every bite. Grab a fork and let it work its sunny magic—super easy, super tasty, and totally satisfying.

Perfect for Every Occasion

This Pineapple Cream Pie is a go-to for family get-togethers, backyard BBQs, or when you just want a taste of the tropics after lunch. No oven needed, barely any work, and it always brings the fun when you serve up chilled slices with those cute cherries and pineapple bits on top. Everyone will want seconds!

FAQs

Could I just use canned whipped cream instead?

For sure! Go with store-bought if it saves you time. Just wait to add it till right before you serve so it stays fresh and holds up.

Is this something I can make the day before?

No problem! It's actually better that way. Chill it overnight, then just put on the whipped cream and toppings before you slice and serve.

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Summary

This Pineapple Cream Pie brings summer vibes with a no-bake graham crust, a smooth pineapple-coconut mix, and a whipped top layer. It's refreshing, tropical, and perfect for any warm-weather gathering.