Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup melted butter

For the Filling:

• 12 oz cream cheese, softened
• ½ cup sugar
• ½ cup crushed pineapple, drained
• ½ teaspoon vanilla extract
• 2 large eggs, separated

For the Topping:

• 1 cup heavy cream
• 2 tablespoons sugar
• ¼ cup chopped pecans or almonds (optional)

Instructions

1. Preheat oven: Set oven to 350°F (180°C).
2. Prepare the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture into a 9-inch pie dish to form a crust.
3. Prepare the filling: Beat cream cheese and sugar together until smooth. Add crushed pineapple, vanilla, and egg yolks; mix well.
4. Bake: Pour filling into prepared crust and bake for 40–45 minutes or until the center is set. Let cool completely.
5. Prepare the topping: In a mixing bowl, whip heavy cream and sugar until stiff peaks form.
6. Assemble: Spread whipped cream evenly over cooled pie and top with chopped nuts, if desired.
7. Chill: Refrigerate for at least 2 hours before serving. Slice, serve, and enjoy!

Pro Tips

• For a lighter texture, fold in a little whipped cream into the cheesecake filling before baking.
• Use drained canned pineapple to avoid a soggy crust.
• Make it no-bake: Skip the eggs, and chill the filling instead of baking for a creamy set.

Serving Suggestions

• Serve chilled with extra whipped cream and a sprinkle of toasted coconut.
• Pair with a cup of coffee or tropical fruit punch for a refreshing treat.

Storage Tips

• Store in the refrigerator for up to 4 days.
• Freeze (without topping) for up to 1 month; thaw in the fridge before adding whipped cream and serving.

Final Thoughts

This Pineapple Cheesecake Pie is creamy, refreshing, and irresistibly easy to make.
Whether for summer gatherings or a simple weekend treat, it’s sure to impress with its perfect balance
of tangy pineapple and velvety cheesecake filling. A tropical twist that tastes like sunshine in every bite!