Ingredients
For the Crust:
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1 ½ cups graham cracker crumbs
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¼ cup granulated sugar
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6 tbsp unsalted butter (melted)
For the Filling:
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8 oz cream cheese (softened)
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½ cup powdered sugar
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1 tsp vanilla extract
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1 cup crushed pineapple (drained)
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½ cup heavy whipping cream
For the Topping:
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1 cup whipped cream (homemade or store-bought)
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¼ cup toasted coconut flakes (optional)
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Maraschino cherries for garnish (optional)
Instructions
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Prepare the Crust:
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Preheat oven to 350°F (175°C).
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In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
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Press mixture firmly into a 9-inch pie dish.
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Bake for 8-10 minutes, then let cool completely.
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Make the Filling:
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In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
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Gently fold in the drained crushed pineapple.
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In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture.
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Assemble the Pie:
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Spread the filling evenly over the cooled crust.
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Refrigerate for at least 4 hours or until set.
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Add Toppings & Serve:
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Before serving, top with whipped cream, toasted coconut flakes, and maraschino cherries.
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