Description
A creamy and refreshing Pineapple Cream Cheese Pie that combines smooth cream cheese, sweet pineapple, and fluffy Cool Whip in a crunchy graham cracker crust. Perfect for a no-bake dessert that chills to set and delights with every bite.
Ingredients
Scale
Filling
- 8 ounces cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 20 ounces crushed pineapple, drained
- 8 ounces Cool Whip
Crust
- 1 graham cracker pie crust (store-bought or homemade)
Instructions
- Mix Cream Cheese and Sugar: Add the softened cream cheese and sugar to the bowl of an electric mixer fitted with a paddle attachment.
- Beat Until Smooth: Beat on low speed until the mixture is well combined and the sugar crystals have mostly dissolved, checking the texture by rubbing a small amount between your fingers.
- Scrape Bowl Sides: Use a spatula to scrape down the sides of the bowl to ensure even mixing.
- Add Vanilla: Pour in the vanilla extract and continue beating until it is fully incorporated.
- Incorporate Pineapple: Stir in the drained crushed pineapple until evenly distributed in the mixture.
- Fold in Cool Whip: Gently fold the Cool Whip into the pineapple mixture to maintain its light, airy texture.
- Fill Pie Crust: Spoon the creamy pineapple filling into the graham cracker pie crust, spreading it evenly.
- Chill to Set: Refrigerate the pie for 3 to 4 hours or overnight to allow it to set properly before serving.
Notes
- For best results, ensure the cream cheese is fully softened to avoid lumps.
- Draining the pineapple well prevents the pie from becoming soggy.
- This pie is a no-bake dessert, making it quick and easy to prepare.
- Store leftover pie covered in the refrigerator for up to 3 days.
- You can substitute Cool Whip with homemade whipped cream for a fresher taste.
