Pineapple Cream Cheese Pie
A creamy pineapple cream cheese pie baked in a graham cracker crust and topped with sweetened whipped cream.
Servings: 8 slices
Calories: 400kcal
Ingredients
- 1 – 9 inch graham cracker pie crust
- 12 ounces cream cheese, softened
- ½ cup sour cream
- ½ cup sugar
- 1 egg
- 1 Tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- ⅛ teaspoon nutmeg
- 1 (8 ounce) can crushed pineapple, drained
- ½ cup sweetened flaked coconut
Topping
- 1 cup heavy whipped cream
- ¼ cup powdered sugar
Instructions
To make pie:
- Preheat oven to 350°F and set aside prepared graham cracker crust. In a mixer fitted with a paddle attachment, beat together cream cheese, sour cream, sugar, egg, lemon juice and zest, vanilla extract and nutmeg until mixture is smooth and creamy consistency.
- Stir in crushed pineapple and coconut. Pour into prepared graham cracker pie crust.
- Bake at 350°F for 25-30 minutes or until top is set. Let pie cool completely before frosting.
To make topping:
- Using a stand mixer fitted with a whisk attachment, beat heavy whipping cream and powdered sugar together on medium-high speed until soft peaks start to form. Spread over chilled pie.
Notes
Optional - Garnish pie with extra toasted coconut. Store pie in the refrigerator.
Substitution: Cool-Whip may be substituted for the prepared whipping cream topping.
Nutrition
Serving: 1slice | Calories: 400kcal
