Pineapple Cream Cheese Pie – A Luscious No-Fuss Dessert
If you love creamy, tropical desserts with just the right balance of sweetness and tang, then this Pineapple Cream Cheese Pie is calling your name! With its buttery graham cracker crust, smooth cream cheese filling, and bursts of juicy pineapple, this pie is the perfect no-fuss, make-ahead dessert for any occasion.
It’s light, refreshing, and incredibly easy to make—no complicated techniques required! Whether you’re serving it for a summer get-together, a holiday meal, or just because you’re craving something sweet, this pineapple pie is guaranteed to impress.
So, let’s get started and bring a taste of the tropics to your table!
Step 1: Gather Your Ingredients
Before we dive into making this creamy, dreamy pineapple pie, let’s go over what you’ll need.
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs – The perfect buttery, slightly sweet base.
- ¼ cup granulated sugar – Adds a touch of sweetness.
- ½ cup melted butter – Helps bind everything together and adds richness.
For the Creamy Pineapple Filling:
- 8 oz cream cheese, softened – The key to a smooth, tangy filling.
- ½ cup powdered sugar – Gives the filling just the right amount of sweetness.
- 1 teaspoon vanilla extract – Enhances the flavor.
- 1 cup crushed pineapple, drained – The star ingredient that brings tropical goodness.
- 1 cup whipped cream or whipped topping – Makes the filling light and fluffy.
For the Topping:
- ¼ cup crushed pineapple, drained – A final layer of fruity flavor.
- Additional whipped cream (optional) – Because extra creaminess is always a good idea!
- Maraschino cherries (optional) – Adds a pop of color and a classic touch.
Step 2: Prepare the Graham Cracker Crust
A good pie starts with a great crust, and this graham cracker crust is easy, buttery, and holds up beautifully.
1. Preheat the Oven
- Set your oven to 350°F (175°C) so it’s ready when the crust is assembled.
2. Mix the Crust Ingredients
- In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and ½ cup melted butter.
- Stir everything together until the crumbs are evenly coated and resemble wet sand.
3. Press & Bake
- Pour the mixture into a 9-inch pie dish and press it down firmly using the back of a spoon or the bottom of a measuring cup.
- Bake for 8-10 minutes, just until the crust is golden and set.
- Remove from the oven and let it cool completely before adding the filling.
Step 3: Make the Creamy Pineapple Filling
Now that our graham cracker crust is baked and cooling, it’s time to make the rich, creamy, and tropical filling that makes this pie so irresistible. This step is quick and easy, and the result is a smooth, velvety filling with the perfect balance of tangy cream cheese and sweet pineapple.
1. Beat the Cream Cheese Mixture
- In a large mixing bowl, add 8 oz of softened cream cheese, ½ cup powdered sugar, and 1 teaspoon of vanilla extract.
- Using a hand mixer or stand mixer, beat everything together until smooth and creamy, about 1-2 minutes.
2. Fold in the Pineapple & Whipped Cream
- Gently fold in 1 cup of drained crushed pineapple using a spatula. Make sure to drain the pineapple well so the filling isn’t too runny.
- Next, fold in 1 cup of whipped cream or whipped topping. This helps give the filling a light, airy texture. Be gentle while mixing so the whipped cream doesn’t deflate!
Step 4: Assemble the Pie
Now that the filling is ready, let’s put everything together!
1. Spread the Filling into the Cooled Crust
- Pour the creamy pineapple mixture into the cooled graham cracker crust.
- Use a spatula to spread it evenly, making sure the surface is smooth.
2. Add the Toppings
- Sprinkle ¼ cup of drained crushed pineapple over the top for extra tropical flavor.
- If desired, pipe or spread additional whipped cream around the edges for a decorative touch.
- For a classic look, add maraschino cherries on top—they add a pop of color and sweetness!
Step 5: Chill the Pie
This pie needs time to set before serving to ensure the filling is firm and sliceable.
1. Refrigerate for At Least 4 Hours
- Cover the pie with plastic wrap and place it in the refrigerator for at least 4 hours, but overnight is even better!
- This allows the flavors to meld together and gives the filling time to firm up.
Once chilled, your Pineapple Cream Cheese Pie is creamy, refreshing, and absolutely irresistible!
Part 3: Pro Tips, FAQs, and Final Thoughts
Your Pineapple Cream Cheese Pie is now fully chilled, set, and ready to be enjoyed! The sweet, creamy filling combined with the buttery graham cracker crust makes for a delightfully refreshing dessert that’s perfect for any occasion. But before you grab a slice, let’s go over some pro tips, frequently asked questions, and ways to customize this pie to make it even better!
Pro Tips for the Best Pineapple Cream Cheese Pie
1. Drain the Pineapple Well
Excess moisture from the crushed pineapple can make the filling too runny. Be sure to drain it thoroughly before adding it to the cream cheese mixture.
2. Use Full-Fat Cream Cheese
For the creamiest and richest filling, always use full-fat cream cheese. Low-fat versions may not set as well.
3. Let the Pie Chill for the Best Texture
Patience is key! Refrigerating the pie for at least 4 hours (or overnight) helps it set properly, making it easier to slice.
4. Whip Your Own Cream for Extra Freshness
If you want a more homemade touch, use freshly whipped cream instead of store-bought whipped topping. Just beat ½ cup of heavy cream with 1 tablespoon of sugar until stiff peaks form, then fold it into the filling.
5. Add Extra Garnishes for a Fancy Look
For a little extra flair, try sprinkling the top with:
- Toasted coconut flakes for a tropical twist.
- Chopped pecans for crunch.
- A drizzle of caramel sauce for a rich, indulgent touch.
FAQ: Answering Your Pineapple Cream Cheese Pie Questions
1. Can I make this pie ahead of time?
Yes! This is a great make-ahead dessert since it needs time to chill. You can prepare it a day in advance and store it in the fridge until ready to serve.
2. How do I store leftovers?
Cover the pie with plastic wrap or foil and store it in the refrigerator for up to 4 days.
3. Can I freeze this pie?
Yes! To freeze, cover it tightly with plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving.
4. Can I use a store-bought graham cracker crust?
Absolutely! If you want to save time, a pre-made graham cracker crust works just as well.
5. Can I use fresh pineapple instead of canned?
Yes, but you’ll need to finely chop it and drain it well to remove excess juice. Fresh pineapple has more moisture, so it’s important to pat it dry before using it in the filling.
6. What if my filling is too runny?
This can happen if the pineapple wasn’t drained properly or if the pie hasn’t chilled long enough. To fix it, refrigerate the pie for a few more hours to allow it to firm up.
Final Thoughts: Try This Tropical Dessert Today!
This Pineapple Cream Cheese Pie is a creamy, fruity, and refreshing dessert that’s easy to make and absolutely delicious. Whether you’re serving it for a summer gathering, a holiday dinner, or just because you’re craving something sweet, this pie is sure to be a hit.
Now it’s your turn! Did you try this recipe? Maybe you added your own twist with a different garnish or a homemade crust? Let me know in the comments—I’d love to hear how it turned out!
And if you enjoyed this recipe, be sure to check out my other easy, no-bake, and tropical-inspired desserts—because homemade treats should always be this simple and delicious!
Happy baking! 😊
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No-Bake Pineapple Cream Cheese Pie – A Simple & Tasty Dessert
- Total Time: 4 hours 25 minutes
- Yield: 8 servings 1x
Description
This Pineapple Cream Cheese Pie is a rich, creamy, and fruity dessert with a buttery graham cracker crust and a luscious pineapple-infused filling. Light, refreshing, and perfect for summer or any special occasion!
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup melted butter
For the Filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup crushed pineapple, drained
- 1 cup whipped cream or whipped topping
For the Topping:
- ¼ cup crushed pineapple, drained
- Additional whipped cream (optional)
- Maraschino cherries (optional)
Instructions
1️⃣ Prepare the Crust:
Preheat your oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined.
2️⃣ Bake the Crust:
Press the mixture evenly into a 9-inch pie dish. Bake for 8-10 minutes, then set aside to cool completely.
3️⃣ Make the Filling:
In a mixing bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
4️⃣ Fold in the Pineapple:
Gently fold in the drained crushed pineapple and whipped cream until well combined.
5️⃣ Assemble the Pie:
Spread the filling evenly into the cooled graham cracker crust.
6️⃣ Add the Toppings:
Top with extra crushed pineapple, then decorate with whipped cream and maraschino cherries if desired.
7️⃣ Chill & Serve:
Refrigerate for at least 4 hours, or preferably overnight, to set completely before serving.
Notes
- Make It Extra Creamy: Substitute heavy whipping cream (whipped to stiff peaks) for a homemade, richer texture.
- Want a No-Bake Option? Skip baking the crust and chill for 30 minutes before adding the filling.
- Storage: Keep refrigerated and consume within 3 days for the best taste and texture.
- Prep Time: 15 minutes
- Chill Time: 4 hours
- Cook Time: 10 minutes
