Ingredients:
- 1 homemade or store-bought graham cracker crust
- 1 can (560g) crushed pineapple, well-drained
- 225g cream cheese, softened
- 200g whipped cream (such as Chantilly)
- 100g powdered sugar
- 1 teaspoon vanilla extract
Directions:
Prepare the Crust:
If using a store-bought graham cracker crust, place it in the refrigerator to chill while preparing the filling. If making your own, mix 200g of crushed graham crackers, 50g of sugar, and 100g of melted butter. Press the mixture into a pie plate and bake at 180°C (350°F) for 10 minutes. Let it cool completely before filling.
Prepare the Pineapple:
Drain the crushed pineapple thoroughly to remove excess liquid. Use a fine mesh strainer or cheesecloth to squeeze out as much moisture as possible—this ensures a firmer filling.
Make the Cream Cheese Mixture:
In a large mixing bowl, beat the softened cream cheese and powdered sugar with an electric mixer on medium speed for 2–3 minutes, until smooth and creamy. Scrape down the sides of the bowl to ensure everything is fully incorporated.
Fold in the Whipped Cream:
Gently fold in the whipped cream using a spatula. If using homemade whipped cream, whip heavy cream until soft peaks form before folding it in. Be careful not to deflate the mixture.
Combine with Pineapple:
Add the drained pineapple to the cream cheese mixture and fold it in gently, ensuring even distribution without making the filling too dense.
Fill and Chill:
Spoon the filling into the prepared graham cracker crust and smooth the top with a spatula. Refrigerate for at least 4 hours (or overnight) to allow the flavors to blend and the pie to set properly.
Serve:
Before serving, optionally top with extra whipped cream or fresh pineapple slices for a decorative touch. Slice and serve cold.
Enjoy this light, creamy, and refreshing Pineapple Cream Cheese Pie!
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