Description
A delicious and easy pineapple cream cheese pie with a graham cracker crust.
Ingredients
Scale
- 1 (9-inch) graham cracker crust (store-bought or homemade)
- 8 ounces cream cheese (softened)
- 8 ounces whipped cream (such as Cool Whip)
- 20 ounces crushed pineapple (drained)
- 1 cup powdered sugar
Instructions
- Using a hand mixer, combine the softened cream cheese and powdered sugar in a large bowl. Mix together until smooth and creamy.
- Fold in whipped topping into the cream cheese mixture. Set aside two tablespoons of the crushed pineapple for garnish, then fold the remaining pineapple into the cool whip mixture until combined.
- Pour the pineapple filling into the crust and add the reserved pineapple on top of the pie for garnish.
- Refrigerate the pie for 4 hours to set.
Notes
- This pie is best served chilled.
- Feel free to use fresh pineapple if desired.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg