Pineapple Cream Cheese Pie

Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup melted butter

For the Filling:

8 oz cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 (20 oz) can crushed pineapple, well drained

1 cup heavy whipping cream (or 1 tub whipped topping, thawed)

Instructions

Make the crust:

In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until evenly combined.

Press firmly into the bottom and sides of a 9-inch pie dish.

Chill in the refrigerator for at least 30 minutes (or bake at 350°F / 175°C for 8–10 minutes and cool completely).

Prepare the filling:

Beat the softened cream cheese until smooth and creamy.

Add powdered sugar and vanilla extract, mixing until fully combined.

Add pineapple:

Fold in the crushed pineapple (make sure it’s very well drained to avoid a runny pie).

Whip the cream:

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold it into the cream cheese mixture until light and fluffy.

(If using whipped topping, just fold it in instead.)

Assemble:

Spoon the filling into the prepared crust and smooth the top.

Chill:

Refrigerate for at least 4 hours, or overnight, until set.

Optional Toppings

Extra whipped cream

Toasted coconut

Maraschino cherries

Pineapple slices