Pineapple Cream Cheese Pie
Recipe by:This tropical No-Bake Pineapple Cream Cheese Pie layers a sweet filling studded with juicy pineapple chunks between a crisp graham cracker crust and billowy whipped cream topping. With just a quick mix, spread, and chill, you can create this easy, no-oven pie bursting with bright pineapple flavor.
Ingredients
Graham Cracker Crust
- 1 ¼ cups (125 grams) graham cracker crumbs
- ¼ cup (55 grams) brown sugar
- ⅛ teaspoon (0.13 teaspoon) salt
- 6 tablespoons (85 grams) melted butter
Pineapple Cream Cheese Pie
- 2 cups (475 ml) heavy cream
- ⅔ cup (133 grams) granulated sugar
- 2 teaspoons (10 ml) vanilla extract
- 8 ounces (227 grams) cream cheese room temperate
- 20 ounces pineapple chunks drained
- ½ teaspoon ground ginger
Instructions
Graham Cracker Crust
- Mix the graham cracker crumbs with brown sugar and salt.1 ¼ cups graham cracker crumbs, ¼ cup brown sugar, ⅛ teaspoon salt
- Pour in the melted butter and mix well.6 tablespoons melted butter
- Press the crumb mixture into a 9-inch pie plate, then place in the refrigerator for 2 hours.
Pineapple Cream Cheese Filling
- In a medium bowl, beat the heavy cream on low speed until it is frothy.2 cups heavy cream
- Add the sugar and vanilla extract and continue beating until the cream has formed stiff peaks.⅔ cup granulated sugar, 2 teaspoons vanilla extract
- In a separate bowl, beat the cream cheese until it is smooth and fluffy.8 ounces cream cheese
- Mix the ground ginger and pineapple chunks into the cream cheese.20 ounces pineapple chunks, ½ teaspoon ground ginger
- Next, gently fold 2 cups of whipped cream into the cream cheese mixture. Refrigerate the remaining whipped cream until you are ready to top the pie.
- Once the whipped cream is fully incorporated, spoon the filling into the prepared pie crust and refrigerate for 4 hours.
- Top with the remaining whipped cream before serving.
Notes
Storage: Wrap with plastic wrap and store in the refrigerator up to 4 days.
Substitutions:
- Store-bought graham cracker crust can be used.
- If you prefer using Cool Whip, divide a 12-ounce container between the filling and topping. ⅓ cup of granulated sugar and 1 teaspoon vanilla extract is needed for the filling. No additional sweetener or flavoring is needed for the topping.
- Crushed pineapple (well-drained) can be used instead of pineapple tidbits.
- Be sure to beat the whipped cream to stiff peaks, then fold gently into the filling.
- For clean slices, freeze the chilled pie for 30 minutes before slicing.
Equipment
Nutrition
Calories: 569kcal | Carbohydrates: 48g | Protein: 5g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 118mg | Sodium: 298mg | Potassium: 220mg | Fiber: 1g | Sugar: 39g | Vitamin A: 1553IU | Vitamin C: 7mg | Calcium: 97mg | Iron: 1mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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