Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup melted butter
For the Filling:
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 (8 oz) container of whipped topping (like Cool Whip)
- 1 can (20 oz) crushed pineapple, drained well
- 1 teaspoon vanilla extract
Instructions:
- Make the Crust:
- Preheat your oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix well until the crumbs are coated.
- Press the mixture into the bottom of a 9-inch pie pan, ensuring it forms an even crust on the bottom.
- Bake the crust for 10-12 minutes, or until it is lightly golden. After baking, let it cool completely on a wire rack.
- Prepare the Filling:
- In a large mixing bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy.
- Add in the whipped topping and vanilla extract. Mix until fully combined.
- Gently fold in the drained crushed pineapple, ensuring it is evenly distributed throughout the filling.
- Assemble the Pie:
- Once the graham cracker crust has cooled completely, spread the pineapple cream cheese filling evenly over the crust.
- Smooth the top with a spatula to ensure an even layer.
- Chill the Pie:
- Place the pie in the refrigerator and chill for at least 4 hours, or preferably overnight, to allow the pie to set properly.
- Serve:
- Once chilled, slice the pie into wedges and serve.
- Garnish with extra whipped topping or fresh pineapple slices, if desired.
Enjoy your refreshing and delicious Pineapple Cream Cheese Pie! 🍍🥧