Ingredients :
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
For the filling:
– 1 can (20 oz) crushed pineapple, drained
– 1/2 cup granulated sugar
– 1/4 cup cornstarch
– 1/4 cup water
– 1 package (8 oz) cream cheese, softened
– 1 cup powdered sugar
– 1 teaspoon vanilla extract
– 1 cup heavy whipping cream
Préparations :
For the crust:
1. Preheat your oven to 350°F (175°C).
2. Grated sugar and graham cracker crumbs should be combined in a medium-sized bowl.
3. Stir in the melted butter until the mixture is well combined and resembles wet sand.
4. Press the mixture into the bottom and up the sides of a 9-inch pie dish.
5. Bake the crust for 8-10 minutes, until lightly browned. Allow it to cool completely.
For the filling:
1. In a saucepan over medium heat, combine the drained crushed pineapple, granulated sugar, cornstarch, and water. Cook until the mixture thickens and becomes translucent, stirring constantly. Remove from heat and let it cool.
2. Cream cheese should be smoothed out in a big bowl.
3. Add the powdered sugar and vanilla extract to the cream cheese, and continue to beat until well combined.
4. Beat the heavy cream in a separate dish until firm peaks form.
5. Fold the whipped cream into the cream cheese mixture until well combined.
6. Spread the cooled pineapple mixture over the cooled crust.
7. Spread the cream cheese mixture over the pineapple layer.
Refrigerate the pie for at least 4 hours, or until set. Serve chilled and enjoy your creamy pineapple pie with a crunchy crust!
ENJOY