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

Keep this pie in the fridge for up to 3 days. It’s best served cold to maintain its creamy texture.
You can also freeze the pie for up to 2 months. Allow it to thaw in the fridge for a few hours before serving.
For an extra special touch, serve with a dollop of whipped cream on top.
Variations
Tropical Twist – Add chopped mango or kiwi on top of the pie for an extra tropical flavor.
No-Bake Pie Crust – For a gluten-free version, substitute the graham cracker crust with a gluten-free cookie crust.
Coconut Cream Cheese Pie – Add ½ cup of shredded coconut to the filling for a more coconut-forward taste.
Lemon Pineapple Cream Cheese Pie – Add a tablespoon of lemon zest to the filling for a citrusy kick that pairs well with the pineapple.
FAQ
Q: Can I use fresh pineapple instead of canned?
A: Yes, you can use fresh pineapple, but make sure to chop and drain it well to avoid excess moisture in the pie.

Q: Can I make this pie ahead of time?
A: Absolutely! This pie is best made ahead of time as the flavors will meld together after a few hours of chilling. You can prepare it the day before serving.

Q: Can I use low-fat cream cheese or whipped topping?
A: Yes, you can use low-fat cream cheese or even whipped topping, but the pie may have a slightly different texture.

This Pineapple Cream Cheese Pie is sure to be a hit with anyone who loves a light, refreshing, and creamy dessert. Enjoy the tropical sweetness and let me know if you need any adjustments or tips!