Of course! Pineapple Cream Pie is a classic, no-bake dessert that’s incredibly refreshing, creamy, and bursting with tropical flavor. It’s much simpler to make than a traditional cream pie but is always a crowd-pleaser.
Here is a comprehensive guide, including a classic recipe, tips for success, and answers to common questions.
Classic Pineapple Cream Pie Recipe
This recipe uses a pre-baked pie crust for ease, but you can use a graham cracker crust for a no-bake option.
Yields: One 9-inch pie (8 servings)
Prep Time: 25 minutes
Chill Time: 4+ hours (preferably overnight)
Ingredients
For the Crust:
· 1 (9-inch) pre-baked pie shell (or graham cracker crust)
· Alternative: Homemade Graham Cracker Crust
· 1 ½ cups graham cracker crumbs
· ⅓ cup granulated sugar
· 6 tablespoons butter, melted
For the Filling:
· 1 (20 oz) can crushed pineapple in juice (do not drain)
· 1 (3.4 oz) box instant vanilla pudding mix
· 1 (8 oz) package cream cheese, softened to room temperature
· 1 cup powdered sugar
· 1 (8 oz) container frozen whipped topping (like Cool Whip), thawed, divided
· 1 teaspoon vanilla extract (optional)
For Garnish (optional):
· Toasted coconut, maraschino cherries, or pineapple slices.
Instructions
- Prepare the Crust (if making graham cracker):
· Preheat oven to 375°F (190°C).
· Mix graham cracker crumbs, sugar, and melted butter until combined.
· Press firmly into a 9-inch pie plate.
· Bake for 7-8 minutes, then let it cool completely. - Start the Pineapple Layer:
· In a medium bowl, whisk together the undrained crushed pineapple and the instant vanilla pudding mix. It will be thick. Let it sit for 5 minutes to set. - Make the Cream Cheese Layer:
· In a large bowl, using an electric mixer, beat the softened cream cheese and powdered sugar until smooth and creamy (about 2-3 minutes).
· Gently fold in half of the container of whipped topping (about 4 oz) and the vanilla extract (if using) until no streaks remain. - Combine and Fill:
· Add the thickened pineapple-pudding mixture to the cream cheese mixture. Fold everything together gently until it’s uniform in color.
· Spoon the filling into the cooled pie shell and smooth the top. - Chill and Garnish:
· Spread the remaining half of the whipped topping over the top of the pie.
· Cover loosely with plastic wrap and refrigerate for at least 4 hours, but preferably overnight. This chilling time is crucial for the flavors to meld and the pie to slice cleanly.
· Just before serving, garnish with toasted coconut, a cherry, or pineapple slices.
Tips for the Perfect Pie
· Drain or Not to Drain? This recipe uses the pineapple juice in the can as the liquid for the instant pudding. Do not drain it! This gives the pie maximum pineapple flavor.
· Cream Cheese Must Be Soft: Take the cream cheese out of the fridge at least an hour ahead. If it’s too cold, you’ll end up with lumpy filling.
· Fold, Don’t Stir: When incorporating the whipped topping, use a gentle folding motion with a spatula. Stirring aggressively will deflate the whipped topping and make the filling dense.
· Chill Time is Non-Negotiable: This pie needs time to set up. Don’t try to serve it after only an hour or two.
· Variations:
· Coconut Pineapple Cream Pie: Add ½ cup of toasted coconut to the filling and use coconut extract instead of vanilla.
· Lighter Version: Use Neufchâtel (⅓ less fat) cream cheese, sugar-free pudding, and light whipped topping.
· Pina Colada Pie: Use coconut cream pudding mix and add a tablespoon of rum extract (or a splash of real rum!).
Frequently Asked Questions (FAQ)
Q: Can I use fresh pineapple?
A: It’s not recommended for this specific recipe. Fresh pineapple contains an enzyme (bromelain) that breaks down dairy and prevents the pudding from setting properly, leading to a watery pie. Canned pineapple is cooked during the canning process, which deactivates this enzyme.
Q: Can I use homemade whipped cream instead of Cool Whip?
A: Absolutely! For a more decadent flavor, whip 1 ½ cups of heavy cream with 2 tablespoons of powdered sugar and 1 tsp of vanilla until stiff peaks form. Use half in the filling and half for the topping.
Q: Why is my pie runny?
A: The most common reasons are: 1) Not chilling it long enough, 2) Using fresh pineapple, or 3) The cream cheese was too cold and didn’t incorporate properly, causing the fat to separate.
Q: How long does it last in the fridge?
A: It will keep well, covered, for 3-4 days. The crust may start to get a little softer after day 2.
Enjoy your delicious, homemade Pineapple Cream Pie! It’s the perfect taste of sunshine.