Pineapple Cream Pie (Print)
Cool off with a creamy Pineapple Cream Pie! It has a graham crust, fluffy pineapple filling, and whipped topping. A perfect dessert for warm days.
# Ingredients:
01 -
1½ cups of crushed graham crackers.
02 -
6 tablespoons of melted unsalted butter.
03 -
¼ cup of white sugar.
04 -
8 oz of softened full-fat cream cheese.
05 -
¾ cup of confectioners' sugar.
06 -
20 oz of drained pineapple chunks.
07 -
1 cup of shredded coconut flakes.
08 -
8 oz of thawed Cool Whip.
09 -
1 cup of whipped cream topping.
10 -
Optional: Maraschino cherries for decoration.
# Steps:
01 -
Spray your pie pan with non-stick spray to keep things from sticking. Mix the graham crackers, sugar, and melted butter in a bowl. Firmly press the mixture into the pan to make a base. Pop it in the fridge to chill while you work on the filling.
02 -
Save a bit of the pineapple and coconut for later decoration. Beat the cream cheese with powdered sugar in a bowl until it's smooth and creamy. Stir in the rest of the pineapple and the coconut until evenly combined.
03 -
Add the Cool Whip gently to the cream cheese mixture and fold it in until everything looks fluffy and smooth. Layer this over the chilled crust evenly.
04 -
Let the pie set in the fridge for at least 6 hours before serving.
05 -
Spread whipped cream on the top and decorate with your reserved pineapple, coconut, and optional cherries right before serving.
# Notes:
01 -
Extra idea: Toss in a splash of coconut flavoring for an extra tropical vibe.