Ingredients
Crust
1 ½ cups graham cracker crumbs
¼ cup sugar
½ cup butter, melted
Filling
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 can (20 oz) crushed pineapple, well drained
1 cup heavy whipping cream
Optional topping
Extra whipped cream
Pineapple chunks
Instructions
Crust preparation
In a bowl, mix graham cracker crumbs with sugar.
Add melted butter and stir until fully combined.
Press the mixture firmly into the bottom and sides of a pie dish.
Refrigerate for at least 30 minutes to set.
Filling preparation
In a large bowl, beat the cream cheese until smooth and creamy.
Add powdered sugar and vanilla extract and mix well.
Fold in the well-drained crushed pineapple.
Whipped cream
In another bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the pineapple cream cheese mixture.
Assembly
Pour the filling into the chilled crust.
Spread evenly with a spatula.
Refrigerate for at least 4 hours or until fully set.
Serving
Top with whipped cream or pineapple chunks if desired.
Slice and serve cold.
Tips
Drain the pineapple very well to prevent a watery pie.
For extra flavor, add a little lemon zest to the filling.
Keep refrigerated until serving.