Pineapple Cream Cheese Pie: A Sweet, Tangy, and Creamy Delight

In a medium bowl, combine the graham cracker crumbs and sugar.
Stir in the melted butter until everything is well coated.
Press the mixture firmly into the bottom and sides of a 9-inch pie dish to form a crust.
Refrigerate the crust for about 30 minutes to set while you prepare the filling.
2. Prepare the Filling
In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
Add the vanilla extract and continue to beat until incorporated.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until smooth and combined.
Stir in the drained crushed pineapple, pineapple juice, and sweetened condensed milk. Be careful not to overmix to keep the light, airy texture of the whipped cream.
3. Assemble the Pie
Spoon the pineapple cream cheese filling into the prepared graham cracker crust. Spread it evenly with a spatula.
Chill the pie in the refrigerator for at least 4 hours or overnight to let the filling firm up and set.
4. Serve and Garnish
Before serving, sprinkle the top of the pie with shredded coconut and extra crushed pineapple, if desired.
Slice and serve chilled for a refreshing, creamy dessert experience.
Serving and Storage Tips