Description
Creamy tropical bliss meets cool summer delight in this frozen pineapple pie that whispers sweet Hawaiian memories. Chilled, tangy, and impossibly smooth, each slice promises a refreshing escape from ordinary desserts you’ll savor to the last crumb.
Ingredients
Scale
Main Ingredients:
- 1 (14 ounces / 397 grams) can sweetened condensed milk
- 1 (8 ounces / 226 grams) package cream cheese, softened
- 1 cup crushed pineapple, drained
Crust:
- 1 pre-made graham cracker crust (9-inch)
Topping and Garnish:
- 1 (8 ounces / 226 grams) container frozen whipped topping, thawed
- Optional garnish: additional whipped topping, pineapple slices, or fresh mint leaves
Instructions
- Whip the cream cheese in a spacious mixing vessel until velvety and lump-free, using an electric mixer at medium speed.
- Gradually incorporate the sweetened condensed milk, blending thoroughly to create a silky, uniform texture without overmixing.
- Gently integrate the thoroughly drained crushed pineapple, folding with a spatula to distribute the fruit evenly throughout the creamy base.
- Transfer the luscious pineapple mixture into the prepared graham cracker crust, using smooth, deliberate motions to ensure an even surface.
- Use a offset spatula to level the filling, removing any air pockets and creating a perfectly smooth top.
- Carefully wrap the entire pie with plastic wrap, ensuring a tight seal to prevent freezer burn.
- Place the pie in the freezer’s central compartment, away from items with strong odors, and allow it to solidify for 4-6 hours.
- When ready to serve, remove the pie from the freezer and let it rest at room temperature for 10-15 minutes to soften slightly.
- Slice the pie with a knife dipped in hot water for clean, precise cuts.
- Optional: Embellish each serving with a dollop of whipped cream, fresh pineapple chunks, or a sprinkle of mint leaves for an elegant presentation.
Notes
- Swap graham cracker crust with gluten-free graham crackers or almond flour crust to accommodate gluten-sensitive guests.
- Reduce sugar content by using low-fat cream cheese and sugar-free condensed milk for a lighter version.
- Let cream cheese soften at room temperature for 30 minutes to ensure ultra-smooth, lump-free filling.
- Drain pineapple thoroughly using a fine-mesh strainer or cheesecloth to prevent excess liquid from making the pie watery.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Desserts
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 300
- Sugar: 28 g
- Sodium: 200 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg