Description
A creamy, tropical dessert with a smooth cheesecake-like filling, tangy pineapple, and a buttery graham cracker crust. This no-bake pie is easy to make and perfect for warm-weather gatherings or any time you crave a taste of the tropics.
Ingredients
- 1 9-inch graham cracker pie crust (store-bought or homemade)
- 8 oz cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1/4 cup lemon juice
- 1 cup crushed pineapple (in juice), well-drained
- 1 cup whipped topping (like Cool Whip)
- Pineapple chunks (optional, for garnish)
Instructions
- If making your own crust: mix 1 1/2 cups graham cracker crumbs with 6 tbsp melted butter and 2 tbsp sugar. Press into a 9-inch pie plate and chill or bake at 350°F for 8–10 minutes. Let cool.
- In a large bowl, beat the softened cream cheese until smooth and fluffy.
- Slowly mix in the sweetened condensed milk until fully blended and smooth.
- Add lemon juice and drained crushed pineapple. Mix until combined.
- Gently fold in the whipped topping using a spatula.
- Spoon the mixture into the prepared crust and smooth the top.
- Add pineapple chunks on top, if desired.
- Cover and refrigerate for at least 4 hours or overnight before serving.
- Prep Time: 15 minutes
- Chill Time: 4 hours