Pineapple Paradise Pie
Creamy, light and refreshing, this pineapple paradise pie combines tart pineapple with sweet coconut to create a melt-in-your mouth dessert that highlights all the flavors of summer in one bite! This pie is silky smooth, with bits of pineapple and coconut in every forkful, and it is sure to steal the show at your next social gathering!
Ingredients
Graham Cracker Coconut Crust
- 8 graham crackers about 1/3 of standard box
- 1 1/2 cups sweetened, shredded coconut
- 2 tbsp white granulated sugar
- 6 tbsp melted butter, salted or unsalted
Pineapple Pie Filling
- 8 oz full-fat cream cheese, softened to room temperature
- 20 oz can of crushed pineapple in juice, drained
- 1/2 cup white granulated sugar
- 1 tbsp vanilla extract
- 1/8 tsp salt
- 1 cup heavy whipping cream
Instructions
- Preheat your oven to 350 °F. To make the crust, add to a food processor the graham crackers, shredded coconut, sugar and melted butter.* Process until the mixture almost resembles wet sand. Firmly press the crust mixture into a 9 inch pie pan using your hands or the back of a measuring cup. Bake for 10-15 minutes or until lightly golden brown. Allow the crust to cool completely.
- To make the filling, in a large bowl beat together the softened cream cheese, crushed pineapple, sugar, vanilla extract and salt with an electric mixer until completely combined. Set aside.
- In a medium size bowl, add the heavy whipping cream and beat with an electric mixer fitted with a whisk attachment until stiff peaks form.
- Add the whipped cream to the cream cheese/pineapple mixture and gently fold the two mixtures together. Pour the filling into the cooled pie crust and then sprinkle with extra shredded coconut if desired. Place the pie in the refrigerator and allow it to chill for at least 4 hours or until firm enough to slice. Enjoy!
Notes
*If you don't have a food processor, you can put your graham crackers in a ziploc bag and seal it tightly. Then use a rolling pin or back of a large spoon to beat the graham crackers until they are crushed into fine crumbs. Pour the crumbs into a large bowl and mix with the rest of the crust ingredients. Press into pan and bake according to above instructions.
**This pie will keep up to three days in the fridge. Do not freeze the pie because the texture will be altered.