Press into the bottom and sides of a 9-inch pie dish, forming a firm crust.
Chill for 15 minutes in the refrigerator while preparing the filling.
2. Make the Cream Cheese Filling
In a large bowl, beat cream cheese, sugar, and vanilla extract until smooth and creamy.
Gently fold in the whipped toppinguntil well combined.
Add the drained crushed pineapple, stirring until evenly mixed.
3. Assemble the Pie
Pour the cream cheese filling into the prepared crust, spreading evenly.
Refrigerate for at least 4 hours (or overnight) to allow the flavors to set.
4. Add the Toppings (Optional but Recommended!)
Pipe or spread whipped cream over the top.
Sprinkle with toasted coconut flakesfor extra texture.
Garnish with maraschino cherries for a classic tropical touch.
Serving & Storage Tips
Serve chilled for the best texture and flavor.
Store in the refrigerator for up to 3 days.
Freeze for longer storage (up to 2 months) and thaw in the fridge before serving.
Recipe Variations
✔ No-Bake Version – Use a store-bought graham cracker crust to skip baking.
✔ Tropical Twist – Add ½ cup shredded coconut to the filling for extra flavor.
✔ Pineapple-Coconut Cream Pie – Mix in ½ cup coconut milk with the cream cheese for a richer taste.
✔ Nutty Crunch – Sprinkle chopped pecans or almonds on top for added texture.
Conclusion
This Pineapple Cream Cheese Pie is a light, creamy, and refreshing dessert that’s perfect for any occasion. With its sweet pineapple flavor, smooth cheesecake filling, and buttery crust, it’s sure to become a family favorite.
Enjoy!
