No-Bake Pineapple Cream Pie

Serves: 8–10
Chill time: 4–6 hours

Ingredients

Crust

• 2 cups graham cracker crumbs
• ½ cup melted butter
• 2 tbsp sugar

Filling

• 8 oz (225 g) cream cheese, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 1 can (20 oz / 565 g) crushed pineapple, very well drained
• 1 cup whipped topping or whipped heavy cream
• ½ cup chopped pecans or walnuts
• ½ cup pineapple chunks, drained

Topping

• 1–1½ cups whipped cream
• Pineapple chunks
• Chopped pecans/walnuts
• Maraschino cherries
• Optional: crushed graham crackers

Method

1. Make the crust: Mix graham crumbs, melted butter and sugar. Press firmly into a 9-inch pie dish or springform pan. Refrigerate for 20–30 minutes.

2. Make the filling: Beat the softened cream cheese and powdered sugar until completely smooth. Mix in vanilla.

3. Fold in the well-drained crushed pineapple, then gently fold in the whipped topping and chopped nuts.

4. Fold in the pineapple chunks, reserving some for decorating.

5. Spoon the mixture over the chilled crust and smooth the top.

6. Chill for at least 4 hours, preferably overnight, until firm.

7. Decorate with whipped cream, pineapple pieces, chopped nuts and a cherry, just like the pictured dessert.

Tip: Drain the pineapple extremely well—excess pineapple juice can make a no-bake filling too soft. For an especially firm, sliceable dessert, refrigerate overnight.