Pineapple Cream Pie (Print Version)
# Ingredients:
01 -
1½ cups graham cracker crumbs.
02 -
6 tablespoons unsalted butter, melted.
03 -
¼ cup granulated sugar.
04 -
8 oz full-fat cream cheese, softened.
05 -
¾ cup powdered sugar.
06 -
20 oz crushed pineapple, drained.
07 -
1 cup shredded coconut.
08 -
8 oz Cool Whip, thawed.
09 -
1 cup whipped cream.
10 -
Maraschino cherries (optional).
# Instructions:
01 -
Prepare the pie mold by applying non-stick spray. In a bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Press the mixture into the bottom of the mold to form the crust. Refrigerate while preparing the filling.
02 -
Set aside a small portion of the drained pineapple and shredded coconut for garnishing. In a mixing bowl, beat the softened cream cheese with the powdered sugar until creamy. Stir in the remaining pineapple and coconut until well combined.
03 -
Gently fold in the Cool Whip until the mixture is smooth and fluffy. Spread the cream cheese mixture evenly over the chilled crust.
04 -
Refrigerate the pie for at least 6 hours to set.
05 -
Before serving, spread a layer of whipped cream over the top and garnish with the reserved pineapple, coconut, and optional maraschino cherries.
# Notes:
01 -
Tip: For a tropical twist, you can add a splash of coconut extract to the filling.