Pineapple Cream Cheese Pie
A decadent and refreshing no-bake dessert featuring a creamy filling of cream cheese, sweetened condensed milk, and crushed pineapple, all in a buttery graham cracker crust.
Ingredients
Filling Ingredients
- 1 package 8 oz cream cheese, softened Softened to room temperature for easier mixing.
- 1 can 14 oz sweetened condensed milk
- 1 can 20 oz crushed pineapple, drained Drain excess juice to prevent a watery filling.
- 1/4 cup fresh lemon juice Freshly squeezed for the best flavor.
Crust and Garnish
- 1 9-inch graham cracker crust For a crunchy base.
- to taste whipped cream For garnish.
- to taste fresh pineapple slices For garnish.
Instructions
Preparation
- Place softened cream cheese into a large mixing bowl and beat with an electric mixer until smooth and creamy.
- Add sweetened condensed milk and continue mixing until well combined.
- Stir in drained crushed pineapple and freshly squeezed lemon juice until evenly incorporated.
- Pour the creamy mixture into the graham cracker crust and spread evenly to the edges.
- Refrigerate for at least 3 hours to allow the pie to set.
- Before serving, top with whipped cream and garnish with fresh pineapple slices.
Notes
For enhanced flavor, add a teaspoon of vanilla extract to the filling. Consider integrating toasted coconut flakes for added texture. Swirl in extra crushed pineapple for a more intense flavor.