Pineapple Cream Cheese Pie Recipe

Ingredients:

For the Crust

• 1 ½ cups (150g) graham cracker crumbs (or digestive biscuits, crushed)
• ¼ cup (50g) granulated sugar
• ½ cup (115g) melted butter

For the Cream Cheese Filling

• 8 oz (225g) cream cheese, softened
• ½ cup (100g) granulated sugar
• 1 teaspoon vanilla extract
• 1 cup (240ml) heavy cream (whipped)
• 1 tablespoon lemon juice

For the Pineapple Topping

• 1 can (20 oz / 565g) crushed pineapple, drained
• ½ cup (100g) granulated sugar
• 1 tablespoon cornstarch
• ½ teaspoon vanilla extract

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PREPARATION:

Step 1: Make the Graham Cracker Crust

1. Crush the graham crackers (or digestive biscuits) into fine crumbs using a food processor or by placing them in a ziplock bag and rolling them with a rolling pin.
2. In a mixing bowl, combine the crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
3. Press the mixture into a 9-inch pie dish, ensuring the bottom and sides are evenly covered.
4. Chill in the refrigerator for at least 15 minutes to firm up while you prepare the filling.

Step 2: Prepare the Cream Cheese Filling

1. In a large bowl, beat the softened cream cheese and sugar using an electric mixer until smooth and creamy.
2. Add the vanilla extract and lemon juice, then mix until well combined.
3. In a separate bowl, whip the heavy cream until it forms stiff peaks.
4. Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to deflate it.
5. Spread the cream cheese mixture evenly over the chilled crust. Smooth the top with a spatula.
6. Refrigerate for 1 hour to allow it to set while you prepare the pineapple topping.

Step 3: Make the Pineapple Topping

1. In a saucepan, combine the drained crushed pineapple, sugar, and cornstarch.
2. Cook over medium heat, stirring continuously until the mixture thickens (about 5 minutes).
3. Remove from heat and stir in vanilla extract.
4. Let the topping cool to room temperature before spreading it over the cream cheese layer.

Step 4: Assemble & Chill

1. Once the pineapple topping has cooled, spread it evenly over the cream cheese layer.
2. Cover the pie with plastic wrap and refrigerate for at least 4 hours (or overnight for best results).

Enjoy !