Hey there! So, let me tell you about this Pineapple Cream Cheese Pie that’s basically summer on a plate. I first stumbled upon this recipe during a rain-soaked vacation back home in Hawaii. Imagine my grandma’s kitchen filled with laughter, the sweet smell of pineapples, and maybe a hint of chaos (my cousins always managed to create that). Every time I make this pie, I’m transported back to those golden memories. And it’s not just me—my family devours it in no time (I’m not even sure how they do it so fast!).
You’ll Love This
Honestly, I whip this up whenever I need a pick-me-up or a reminder of home. My family can’t get enough of it because it’s got that perfect mix of sweet and creamy (and sometimes I sneak an extra spoonful of cream cheese – shh). It’s like sunshine in every bite, and who doesn’t need a bit of that?
What You’ll Need
- 1 (9-inch) graham cracker crust (Store-bought is fine; sometimes I crush extra crackers if I feel fancy)
- 1 (8 oz) package cream cheese, softened (my grandma swore by Brand X, but any will do)
- 1/2 cup sugar
- 1 teaspoon vanilla extract (a splash more if you love vanilla as much as I do!)
- 1 (15-oz) can crushed pineapple, drained (in a hurry, I’ve used pineapple chunks and mashed them up)
- 1 cup whipped topping
- Optional: toasted coconut or chopped pecans for topping
How to Make It
- Start by beating the cream cheese in a bowl until it’s nice and fluffy. Add sugar and vanilla, mixing until smooth. This is where I often sneak a taste—so good!
- Gently fold in the drained pineapple (don’t worry if it looks a bit weird; it’ll come together).
- Carefully fold in the whipped topping until everything’s well combined.
- Spoon the mixture into the pie crust, spreading evenly. Top with coconut or pecans if you’re feeling it.
- Refrigerate for at least 3 hours. Or longer. Actually, I think it tastes better the next day.
Notes from My Kitchen
- If you’re like me and tend to forget small details (like draining the pineapple), make sure to squeeze out the extra juice, or it might turn out soggy!
- I once tried using fresh pineapple, which was a whole adventure. It didn’t quite set right, but hey, live and learn.
Variations I’ve Tried
Once, I added a splash of rum to the filling. My husband loved it, but the kids—not so much. Also tried a chocolate crust one time, but it somewhat overshadowed the pineapple. Lessons learned!
What To Use If You’re Missing Equipment
No mixer? No worries! A sturdy fork or whisk can get the job done; it just takes a bit more elbow grease.
Storing This Pie
Keep it in the fridge, covered, for about 3 days. Though honestly, in my house, it never lasts more than a day before it’s gobbled up.
How We Serve It Up
We usually serve this pie after a BBQ—nothing like a sweet, refreshing slice to cap things off. Oh, and sometimes with a dollop of extra whipped cream because why not?
A Few Pro Tips
I once tried rushing through the chilling process and regretted it because it was more of a pudding than a pie. Patience is key!
FAQ
Can I use low-fat cream cheese? Sure thing—just know it’ll be a bit less rich. Maybe throw in a smidge more whipped topping.
What if I don’t like coconut? No worries! Just skip it or replace it with something else crunchy.
Is it really necessary to refrigerate for 3 hours? Well, technically yes—otherwise it won’t set properly. But who’s watching the clock, right?