🍍🍰 Pineapple Cream Cheese Pie
⏱ Time
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Prep: 15 minutes
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Chill: 4 hours (or overnight)
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Total: ~4.5 hours (including chilling)
🍽 Servings
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Serves 8–10
🧾 Ingredients
For the crust:
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1 ½ cups graham cracker crumbs (or digestive biscuit crumbs)
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¼ cup granulated sugar
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1/3 cup melted butter
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1/4 tsp cinnamon (optional, for extra flavor)
For the filling:
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8 oz cream cheese, softened
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1 can (20 oz) crushed pineapple, drained (reserve some juice)
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1 cup powdered sugar
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1 tsp vanilla extract
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1 cup heavy whipping cream (or whipped topping for a lighter option)
For garnish (optional):
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Whipped cream
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Pineapple chunks
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Shredded coconut or toasted coconut
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Maraschino cherries
👩🍳 Instructions
1. Make the crust
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In a bowl, mix the graham cracker crumbs, sugar, melted butter, and cinnamon (if using).
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Stir until everything is well combined and resembles wet sand.
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Press the mixture into the bottom of a pie dish (9-inch) to form an even crust.
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Refrigerate the crust while you make the filling to help it set.
2. Prepare the filling
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In a medium bowl, beat the softened cream cheese until smooth.
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Add the powdered sugar and vanilla extract, and continue beating until creamy and fully combined.
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Stir in the drained crushed pineapple. If you’d like a more pronounced pineapple flavor, add a tablespoon of the reserved pineapple juice.
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In a separate bowl, whip the heavy cream to stiff peaks (or use whipped topping for a quicker version).
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Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream.
3. Assemble the pie
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Pour the cream cheese mixture into the prepared crust, spreading it evenly.
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Smooth the top with a spatula and refrigerate for at least 4 hours, or preferably overnight, for the filling to set.
4. Garnish & serve
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Once the pie is set, top it with whipped cream, pineapple chunks, shredded coconut, or maraschino cherries, if desired.
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Slice and serve chilled.
🌟 Serving Suggestions
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Serve as a light and refreshing dessert after a heavy meal.
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Pair with a tropical drink, like coconut water or iced tea.
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Top with a scoop of vanilla ice cream for an extra indulgence!
❓ Q & A (Common Questions)
Q: Can I make this pie ahead of time?
A: Yes! This pie is perfect for making ahead and letting it chill overnight for the best texture and flavor.
Q: Can I use fresh pineapple instead of canned?
A: While fresh pineapple will work, you’ll need to finely chop it and drain as much liquid as possible. Canned pineapple is typically more convenient because it’s already pre-chopped and drained.
Q: Can I use a different crust?
A: Yes! You can use a cookie crust (like Nilla wafers or shortbread cookies) or even a store-bought pie crust if you’re short on time.
Q: Can I make this dairy-free?
A: Yes! Use a dairy-free cream cheese and substitute the whipped cream with coconut cream or a non-dairy whipped topping.
Q: How do I store leftovers?
A: Store the pie in the refrigerator, covered with plastic wrap or foil, for up to 3–4 days.
Q: Can I freeze this pie?
A: Yes, you can freeze the pie (without the whipped cream topping) for up to 1–2 months. Let it thaw in the fridge for several hours before serving.