Pineapple Cream Cheese Pie - Master Cookbook Recipe # 473

Name: Pineapple Cream Cheese Pie - Master Cookbook Recipe # 473
Prep time: 15 min
Total time: 15 min
Yield: 8
Cuisine: Southern
Ingredients: 1 Graham Cracker Crust (Master Cookbook Recipe # 452); 1 cup cubed fresh pineapple OR 1 (8 oz) can crushed pineapple, well-drained; 8 oz cream cheese, room temperature; 3 tsp pineapple-flavored gelatin; 1/4 tsp salt; 1/4 cup granulated sugar; 16 oz whipped topping (Cool Whip), divided; Fresh pineapple for garnish (optional

This Pineapple Cream Cheese Pie is a refreshing, tropical delight from the Collard Valley Cooks Master Cookbook. It’s a perfect no-bake dessert that combines the tanginess of cream cheese with the sweetness of pineapple, all nestled in a buttery graham cracker crust. It’s light, airy, and ideal for any summer gathering!

This is recipe #473 in Tammy’s Master Cookbook.

Prep time: 15 minTotal time: 15 min

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Ingredients

1 Graham Cracker Crust (Master Cookbook Recipe # 452)
1 cup cubed fresh pineapple OR 1 (8 oz) can crushed pineapple, well-drained
8 oz cream cheese, room temperature
3 tsp pineapple-flavored gelatin
1/4 tsp salt
1/4 cup granulated sugar
16 oz whipped topping (Cool Whip), divided
Fresh pineapple for garnish (optional

Instructions

Drain: If using canned pineapple, ensure it is thoroughly drained using a mesh strainer to prevent the pie from becoming runny.
Cream: In a medium bowl, blend the room-temperature cream cheese, granulated sugar, salt, and pineapple gelatin until the mixture is completely smooth.
Whip: Add 2 cups (approximately 8 oz) of the whipped topping to the cream cheese mixture and mix well until light and fluffy.
Fold: Gently fold in the chopped or crushed pineapple by hand.
Assemble: Pour the pineapple filling into your prepared graham cracker crust and smooth it out.
Top: Spread the remaining whipped topping over the top of the pie. Garnish with fresh pineapple pieces if desired.
Chill: Refrigerate the pie until it is set. For the best texture and flavor, serve it the same day.

Notes

Tammy’s Tips

The secret to this pie's success is the texture,whatever you do, avoid pureeing the fruit! Keeping the pineapple in small chunks ensures the pie stays firm and doesn't get runny. This is such a versatile recipe; you can swap the pineapple and pineapple gelatin for strawberries, blueberries, or even peaches to match whatever fruit is in season. It’s a "cool and creamy" favorite that always disappears fast.