Description
This Tropical Pineapple Paradise Pie is a luscious no-bake dessert featuring a crisp graham cracker crust, creamy pineapple-coconut filling, and a light whipped topping. Bursting with tropical flavors and topped with macadamia nuts and maraschino cherries, it’s perfect for summer gatherings or a refreshing treat any time of year.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons melted butter
Filling
- 1 (8 oz) package cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 ½ cups crushed pineapple, drained
- 1 cup sweetened shredded coconut
- 1 cup whipped topping, plus more for garnish
- ½ cup chopped macadamia nuts (optional)
Garnish
- Maraschino cherries
- Extra pineapple tidbits
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, thoroughly mix the graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand. Press this mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish to form the crust. Bake the crust for 8 minutes, then remove and allow it to cool completely before adding the filling.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy. Gradually add the sweetened condensed milk and vanilla extract, mixing continuously until the mixture is well combined and silky.
- Add tropical ingredients: Gently fold the drained crushed pineapple and sweetened shredded coconut into the cream cheese mixture. Then, carefully fold in the whipped topping to maintain its light and fluffy texture.
- Assemble the pie: Spoon the prepared filling evenly into the cooled graham cracker crust. If desired, sprinkle the chopped macadamia nuts over the top for an added crunch and flavor contrast.
- Chill and set: Place the pie in the refrigerator and chill for at least 4 hours, allowing the filling to firm up and the flavors to meld beautifully.
- Garnish and serve: Just before serving, decorate the top of the pie with additional whipped topping, pineapple tidbits, and maraschino cherries for a vibrant and appealing presentation.
Notes
- For enhanced flavor, lightly toast the shredded coconut before folding it into the filling.
- This pie can be prepared a day in advance and kept chilled until ready to serve, making it convenient for entertaining.
- Ensure the pineapple is well-drained to prevent a soggy crust.
- Use full-fat cream cheese and whipped topping for the creamiest texture.
