1. Prepare the Crust
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand.
Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan.
Chill the crust in the refrigerator for at least 30 minutes to set.
2. Make the Filling
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
Stir in the vanilla extract and mix until combined.
Fold in the drained crushed pineapple, ensuring it’s evenly distributed.
Gently fold in the whipped cream to keep the mixture light and airy.
3. Assemble the Pie
Spoon the filling into the chilled graham cracker crust, spreading it evenly.
Smooth the top with a spatula.
4. Chill the Pie
Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until firm. For best results, chill overnight.
5. Add Toppings and Serve
Before serving, garnish the pie with whipped cream, toasted coconut flakes, and/or fruit slices if desired.
Slice and enjoy the creamy, tropical goodness!
Storage Tips
Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze: Wrap the pie tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.
Why You’ll Love This Recipe
No-Bake Simplicity: Perfect for when you don’t want to turn on the oven.
Tropical and Refreshing: A bright, fruity dessert that feels like a vacation in every bite.
Crowd-Pleaser: Everyone loves this creamy, sweet pie!
Serve up this Pineapple Cream Cheese Pie at your next gathering for a dessert that’s as easy to make as it is delicious! 
