Description
Make this rich, creamy, no-bake pie featuring a graham cracker crust, sweet pineapple, and crunchy pecans. It is a simple dessert perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup crushed pineapple, well drained
- 1/2 cup chopped pecans, plus extra for topping
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
Instructions
- Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Chill the crust for 15 minutes.
- In a large bowl, beat the softened cream cheese until smooth.
- Gradually beat in the sweetened condensed milk until fully combined and smooth.
- Stir in the well-drained crushed pineapple, 1/2 cup chopped pecans, and vanilla extract. Mix until just combined.
- In a separate, clean bowl, whip the cold heavy whipping cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until no streaks remain. Do not overmix.
- Spoon the filling evenly into the chilled graham cracker crust.
- Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or until firm.
- Before serving, top the pie with extra chopped pecans.
Notes
- Drain the crushed pineapple very thoroughly; excess liquid will prevent the pie from setting properly. Press it between paper towels if needed.
- You can substitute walnuts for pecans if you prefer.
- This pie tastes best when chilled for a minimum of 6 hours, or made the day before serving.
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Dessert
- Method: No-Bake/Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 35
- Sodium: 210
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 1
- Protein: 6
- Cholesterol: 55