Pineapple Cream Cheese Pie

Equipment:

• 9-inch pie dish
• Electric mixer
• Large mixing bowl
• Medium bowl
• Measuring cups and spoons
• Rubber spatula
• Fine mesh strainer
• Food processor (for crust)

PINEAPPLE CREAM CHEESE PIE

Ingredients: For the Crust:

• 1½ cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Filling:

• 16 oz cream cheese, softened
• 1 cup granulated sugar
• 1 can (20 oz) crushed pineapple, well drained
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar

For Garnish (Optional):

• Fresh pineapple chunks
• Whipped cream
• Toasted coconut flakes
• Mint leaves

Instructions:

1. Make the crust:
   • Combine graham cracker crumbs, sugar, and melted butter
   • Press mixture into pie dish and up sides
   • Refrigerate while preparing filling
2. Drain pineapple thoroughly using fine mesh strainer, pressing out excess liquid
3. Beat cream cheese and sugar until smooth and fluffy (about 3 minutes)
4. Fold in drained pineapple and vanilla extract
5. In separate bowl, whip heavy cream with powdered sugar until stiff peaks form
6. Gently fold whipped cream into cream cheese mixture
7. Pour filling into prepared crust
8. Refrigerate for at least 4 hours or overnight
9. Before serving, garnish as desired

Notes:

• Ensure cream cheese is fully softened for smooth filling
• Thoroughly drain pineapple to prevent weeping
• Can use crushed graham crackers or store-bought crumbs
• For firmer texture, freeze for 30 minutes before serving
• Let cream cheese come to room temperature naturally
• Can substitute pineapple tidbits (chopped finely)
• Save pineapple juice for other recipes
• Press crust firmly for better structure
• Can add 1/2 cup toasted coconut to filling
• For gluten-free version, use gluten-free graham crackers