Description
A creamy and refreshing no-bake pie featuring sweet pineapple and a smooth filling in a graham cracker crust, perfect for summer desserts.
Ingredients
Units
Scale
- 1 pre-made graham cracker crust (9-inch)
- 1 (14 oz) can sweetened condensed milk
- 1 (8 oz) package cream cheese, softened
- 1 cup crushed pineapple, drained
- 1 (8 oz) container frozen whipped topping, thawed
- Optional garnish: additional whipped topping, pineapple slices, or fresh mint leaves
Instructions
- Prepare the Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Gradually add the sweetened condensed milk, mixing until well combined and creamy.
- Fold in the drained crushed pineapple until evenly distributed.
- Assemble the Pie:
- Pour the pineapple mixture into the pre-made graham cracker crust, spreading it evenly.
- Smooth the top with a spatula.
- Freeze:
- Cover the pie with plastic wrap or aluminum foil.
- Place in the freezer for at least 4 hours, or until the pie is firm.
- Serve:
- Before serving, allow the pie to sit at room temperature for about 10 minutes to soften slightly.
- Slice and garnish with additional whipped topping, pineapple slices, or fresh mint leaves if desired.
Notes
- Storage: Keep the pie covered in the freezer for up to 2 weeks.
- Variations: For a citrus twist, add a teaspoon of lemon or lime zest to the filling.
- Crust Options: A homemade graham cracker crust or a chocolate cookie crust can be used for a different flavor profile.