🧂 Ingredients
For the crust:
-
1 ½ cups graham cracker crumbs (about 10–12 full sheets)
-
⅓ cup melted butter
-
¼ cup sugar
For the filling:
-
8 oz (1 package) cream cheese, softened
-
½ cup sugar
-
1 tsp vanilla extract
-
1 cup crushed pineapple, well drained (reserve juice)
-
1 cup whipped topping (or ½ cup heavy cream, whipped)
For the topping (optional):
-
½ cup pineapple juice (from the can)
-
2 tbsp sugar
-
1 tbsp cornstarch
-
¼ cup crushed pineapple (optional, for texture)
🍴 Instructions
1. Make the crust
-
Preheat oven to 350°F (175°C).
-
Mix graham cracker crumbs, melted butter, and sugar until combined.
-
Press into the bottom and sides of a 9-inch pie pan.
-
Bake for 8–10 minutes, then cool completely.
2. Prepare the filling
-
In a mixing bowl, beat cream cheese, sugar, and vanilla until smooth.
-
Fold in the drained crushed pineapple and whipped topping (or whipped cream).
-
Spoon into the cooled crust and smooth the top.
-
Chill for at least 3–4 hours, or until firm.
3. (Optional) Pineapple glaze topping
-
In a small saucepan, combine pineapple juice, sugar, and cornstarch.
-
Cook over medium heat until thick and clear (about 3–5 minutes).
-
Stir in a bit of crushed pineapple if desired.
-
Cool completely, then spread over the chilled pie.
-
Chill again until ready to serve.
🍍 Serving Tips
-
Garnish with whipped cream, toasted coconut, or maraschino cherries.
-
Keeps well refrigerated for 3–4 days.
-
For a tropical twist, add a few tablespoons of coconut flakes to the filling.
Would you like a no-bake version (without using the oven at all) or a baked cheesecake-style version instead?
