Description
This Pineapple Cream Cheese Pie is a creamy, sweet dessert with a buttery graham cracker crust and a smooth, tangy filling. Topped with freshly whipped cream and crunchy nuts, it’s the perfect treat for any occasion!
Ingredients
Scale
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup melted butter
For the Filling:
- 12 oz cream cheese, softened
- 1/2 cup sugar
- 1/2 cup crushed pineapple, drained
- 1/2 teaspoon vanilla extract
- 2 large eggs, separated
For the Topping:
- 1 cup heavy cream
- 2 tablespoons sugar
- 1/4 cup chopped pecans or almonds (optional)
Instructions
- Preheat oven: Preheat your oven to 350°F (180°C).
- Prepare the crust: In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch pie dish to form the crust.
- Prepare the filling: Beat the softened cream cheese and sugar together until smooth. Add the crushed pineapple, vanilla extract, and egg yolks. Mix until fully combined.
- Fill the crust: Pour the cream cheese filling into the prepared graham cracker crust.
- Bake: Bake for 40-45 minutes or until the filling is set and slightly golden on top.
- Prepare the topping: In a separate bowl, whip the heavy cream and sugar together until stiff peaks form.
- Assemble the pie: Once the pie is cooled, top with whipped cream and garnish with chopped pecans or almonds (if desired).
- Chill: Refrigerate the pie for at least 2 hours before serving to allow it to firm up.
- Serve: Slice and enjoy your delicious Pineapple Cream Cheese Pie!
Notes
- You can use any nuts of your choice for the topping or skip them if you prefer a nut-free pie.
- This pie can be made a day ahead for better flavor.
- For a lighter pie, use reduced-fat cream cheese and whipped topping.
Nutrition
- Serving Size: 1/8 of the pie
- Calories: 320 kcal
- Sugar: 24g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg