Pineapple Cream Cheese Pie

 

Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup melted butter

For the Filling:

8 oz (1 package) cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 cup crushed pineapple, well drained

1 cup whipped topping (or freshly whipped cream)

For the Topping:

1/2 cup crushed pineapple, well drained

1 tablespoon cornstarch

2 tablespoons granulated sugar

1/4 cup water

Instructions

1. Prepare the Crust:

Preheat your oven to 350°F (175°C).

In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter.

Press the mixture firmly into the bottom and sides of a 9-inch pie dish.

Bake for 8-10 minutes, then allow it to cool completely.

2. Make the Filling:

In a large bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.

Gently fold in the drained crushed pineapple and whipped topping until well combined.

Spread the mixture evenly over the cooled crust.

3. Prepare the Topping:

In a small saucepan, combine the crushed pineapple, cornstarch, sugar, and water.

Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy.

Let it cool slightly, then spread it evenly over the cream cheese filling.

4. Chill and Serve:

Cover the pie and refrigerate for at least 4 hours, preferably overnight, to allow it to set completely.

Slice and enjoy!

Would you like any variations or additional tips?