Ingredients and Weight:
- Graham cracker crumbs: 1 1/2 cups (135g)
- Sugar: 1/4 cup (50g)
- Melted butter: 1/4 cup (60g)
- Cream cheese: 16 ounces (453g), softened
- Canned pineapple chunks: 1 (20-ounce) can
- Sugar: 1 cup (200g)
- Vanilla pudding mix: 1 (3.4-ounce) box
- Milk: 3 cups (720ml)
- Whipped topping: 2 cups (500g)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Make the crust: Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Press into the bottom of a 9-inch pie plate and refrigerate for at least 15 minutes.
- Make the filling: Beat cream cheese in a large bowl until smooth. Add the drained pineapple and sugar and mix well. Stir in the vanilla pudding mix and milk until combined.
- Fold in the whipped topping: Gently fold the whipped topping into the filling mixture.
- Pour into the crust: Pour the filling over the chilled crust and refrigerate for at least 4 hours, or overnight.
Nutritional Information:
*Calories: 350 per serving
Dish Characteristics:
- Creamy and tangy filling
- Sweet and juicy pineapple chunks
- Crunchy graham cracker crust
- Perfect for a summer dessert or special occasion
User Comments:
- "This pie is so delicious! The combination of pineapple and cream cheese is perfect."
- "I love how easy this pie is to make. It's perfect for when I'm short on time."
- "This pie is always a hit at parties. My guests can't get enough of it."
Special Precautions and Tips:
- Be sure to drain the pineapple chunks well before adding them to the filling to prevent the pie from being soggy.
- If you don't have a 9-inch pie plate, you can use a 10-inch pie plate. Just increase the amount of crust ingredients slightly.
- This pie can be made ahead of time and stored in the refrigerator for up to 3 days.
