Ingredients:
One homemade or store-bought graham cracker crust
One can (560g) of crushed pineapple, 225g of melted cream cheese, and drained
200g whipped cream (such as Chantilly)
100g powdered sugar
1 teaspoon vanilla extract
Directions:
Prepare the Crust: If you’re using a store-bought Graham cracker crust, place it in the refrigerator to chill while you prepare the filling. If you would rather create your own, combine 50g of sugar, 100g of melted butter, and 200g of crumbled graham crackers. Press the mixture into a pie plate and bake at 180°C (350°F) for 10 minutes. Before filling, allow it to cool fully.
Get the pineapple filling ready by opening the crushed pineapple can and thoroughly draining it to get rid of as much liquid as you can. For this, you can use cheesecloth or a strainer with fine mesh. Your filling will be firmer if there is less moisture in the pineapple.
Mix the Cream Cheese Filling: Put the softened cream cheese and powdered sugar in a big mixing dish. Blend the ingredients for two to three minutes on medium speed in an electric mixer until they are smooth and creamy. To make sure all of the cream cheese is thoroughly mixed in, scrape down the sides of the bowl.
Add Whipped Cream: Using a spatula, gently fold in the whipped cream (such as Chantilly). For convenience, you can use store-bought whipped cream, or you can create your own by whipping heavy cream until soft peaks form. Be cautious not to deflate the whipped cream as you fold it into the cream cheese mixture until it is thoroughly mixed.
Mix the Pineapple with the Cream Cheese Mixture: Gently fold in the crushed pineapple that has been drained into the cream cheese mixture. By doing this, the pineapple will be distributed more uniformly throughout the filling without affecting the light texture of the whipped cream.
Fill the Crust: Spoon the filling into the graham cracker crust when it has been thoroughly combined. To guarantee a uniform surface, use a spatula to smooth the top. To allow the flavors to combine and the filling to set properly, place the pie in the refrigerator for at least four hours, or better yet, overnight.
Serve: For an added taste and visual appeal, you can top the pie with more whipped cream or even pieces of fresh pineapple before serving. Serve cold after slicing into wedges.
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