Description
Make this rich, creamy, no-bake pie featuring cream cheese, crushed pineapple, and pecans in a graham cracker crust. It is a simple, chilled dessert perfect for gatherings.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 8 ounces cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans, plus extra for topping
- 1 (8 ounce) can crushed pineapple, drained well
- 1 cup heavy whipping cream, cold
Instructions
- Combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Chill the crust for 15 minutes.
- In a large bowl, beat the softened cream cheese until smooth.
- Gradually beat in the sweetened condensed milk and vanilla extract until fully combined and smooth.
- Fold in the drained crushed pineapple and 1/2 cup chopped pecans into the cream cheese mixture.
- In a separate bowl, whip the cold heavy whipping cream until stiff peaks form.
- Gently fold the whipped cream into the pineapple-cream cheese mixture until just combined. Do not overmix.
- Spoon the filling evenly into the chilled graham cracker crust.
- Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or until firm.
- Before serving, sprinkle the top with extra chopped pecans.
Notes
- Drain the crushed pineapple very thoroughly. Excess liquid will prevent the filling from setting properly.
- You can use a store-bought graham cracker crust to save preparation time.
- For a slightly tangier flavor, you can substitute 1/4 cup of the cream cheese with sour cream.
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Dessert
- Method: No-Bake/Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38
- Sodium: 250
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 6
- Cholesterol: 55