Pineapple Cream Cheese Pie

Here’s a simple, classic Pineapple Cream Cheese Pie recipe 🍍🥧
(No baking required!)

Ingredients

Crust

• 1 graham cracker crust (store-bought or homemade)

Filling

• 8 oz (225 g) cream cheese, softened

• ½ cup powdered sugar

• 1 tsp vanilla extract

• 1 cup crushed pineapple, well drained

• 1 cup whipped topping (like Cool Whip) or homemade whipped cream

Optional Toppings

• Extra whipped topping

• Pineapple chunks

• Toasted coconut or chopped nuts

Instructions

1. Beat the cream cheese in a bowl until smooth.

2. Add powdered sugar and vanilla; mix until creamy.

3. Fold in the drained pineapple (make sure it’s very dry so the pie sets).

4. Gently fold in the whipped topping.

5. Spoon the mixture into the graham cracker crust and smooth the top.

6. Chill for at least 3–4 hours (or overnight) until firm.

7. Add toppings if you like, slice, and serve.

Tips

• Drain the pineapple by pressing it in a strainer or squeezing with a clean towel.

• For extra tang, add 1–2 tablespoons of lemon juice.

• Want it firmer? Chill it in the freezer for 30 minutes before serving.

If you want a baked version, a lighter version, or one with coconut or cherries, tell me!