No Bake Pineapple Pie (Print Version)
Creamy pineapple filling with graham cracker crust and whipped cream, chilled until set for easy serving.
# Ingredients:
Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/3 cup granulated sugar
03 -
6 tablespoons unsalted butter, melted
Filling
04 -
1 (20-ounce) can crushed pineapple, drained
05 -
1 (8-ounce) package cream cheese, softened
06 -
1 cup powdered sugar
07 -
1 teaspoon vanilla extract
08 -
1 cup heavy whipping cream, chilled
# Instructions:
01 -
Combine graham cracker crumbs, granulated sugar, and melted butter in a medium bowl. Mix thoroughly until well combined.
02 -
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to create an even crust. Refrigerate to set while preparing the filling.
03 -
Beat the softened cream cheese in a large bowl until smooth. Incorporate powdered sugar and vanilla extract, continuing to beat until fully blended.
04 -
Whip the chilled heavy cream in a separate bowl until stiff peaks form.
05 -
Gently fold the drained crushed pineapple into the cream cheese mixture, followed by a careful fold of the whipped cream until uniformly combined.
06 -
Pour the filling into the prepared crust and smooth the surface evenly.
07 -
Refrigerate the assembled pie for a minimum of 4 hours or until firm before serving.
# Notes:
01 -
Ensure the cream cheese is softened at room temperature for a smoother filling texture.