Pineapple Cream Cheese Pie

In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand.

Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan.

Chill the crust in the refrigerator for at least 30 mins to set.

In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.

Stir in the vanilla and mix until combined.

Fold in the drained crushed pineapple, ensuring it’s evenly distributed.

Gently fold in the whipped cream to keep the mixture light and airy.

Spoon the filling into the chilled graham cracker crust, spreading it evenly.

Smooth the top with a spatula.

Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until firm. For best results, chill overnight.

Whipped cream

Toasted coconut flakes

Cherries or pineapple slices

Before serving, garnish the pie with whipped cream, toasted coconut flakes, and/or fruit slices if desired.

Slice and enjoy the creamy, tropical goodness!

Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.

Freeze: Wrap the pie tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.