Southern Pineapple Pie 🥧😋
Ingredients:
For the Crust:
1 9-inch graham cracker crust (or homemade shortbread crust)
(Optional: Toast crust at 350°F for 5 mins for extra crunch)
For the Filling:
1 (20 oz) can crushed pineapple, drained (reserve ¼ cup juice)
1 (8 oz) package cream cheese, softened
½ cup granulated sugar
1 tsp vanilla extract
1 (8 oz) tub whipped topping (Cool Whip), thawed
For the Topping (Optional):
Extra whipped cream
Toasted coconut flakes
Maraschino cherries
Directions:
If you want extra crunch, pre-bake the graham cracker crust at 350°F for 5 minutes. Let it cool completely.
In a large bowl, beat the softened cream cheese, sugar, and vanilla extract together until smooth and creamy.
Add the drained crushed pineapple and reserved ¼ cup of pineapple juice. Mix until fully incorporated.
Gently fold in the whipped topping until the mixture is light and fluffy.
Pour the filling into the prepared crust and smooth the top with a spatula.
Refrigerate for at least 4 hours, or until the pie is well set.
Before serving, top with a swirl of whipped cream, toasted coconut flakes, and maraschino cherries if desired.
Prep Time: 15 minutes | Chill Time: 4 hours | Total Time: 4 hours 15 minutes
Kcal: 320 kcal | Servings: 8 slices
Tips:
Chill your mixing bowl before folding in the whipped topping for an even fluffier filling.
Let the pie chill overnight for the best flavor and texture.
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