Instructions
Step 1: Prepare the Crust
Combine graham cracker crumbs, melted butter, and sugar in a bowl. Mix until crumbs are evenly coated. Press mixture into a 9-inch pie dish, covering the bottom and sides. Refrigerate for at least 30 minutes.
Step 2: Make the Filling
Beat softened cream cheese and powdered sugar until smooth. Add drained pineapple and mix well. In a separate bowl, whip heavy cream and vanilla extract until stiff peaks form. Gently fold whipped cream into the cream cheese mixture.
Step 3: Assemble and Chill
Pour filling into the prepared crust, spreading evenly. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
Keto and Low-Carb Variations
For a keto/low-carb version, substitute graham cracker crumbs with almond flour or crushed nuts, and use melted butter or coconut oil. Replace granulated sugar with a keto-friendly sweetener (e.g., stevia, erythritol). Use a keto-friendly sweetener in the filling as well. Add unsweetened shredded coconut or chopped nuts for extra texture.
Tips for Success
- Soften cream cheese to room temperature for a smoother filling.
- Drain pineapple well to prevent a runny filling.
- Chill for at least 4 hours to allow flavors to meld and the filling to set.
Conclusion
This Pineapple Cream Cheese Pie is a crowd-pleaser! The creamy texture and tangy pineapple make it perfect for any occasion. Enjoy!