The Kitchen Door

This pie is uber yummy and oh so easy to make.  I make it often for potlucks because the recipe is easy to double or quadruple and it makes me sound like a rockstar when I say that I will show up someplace with 4 pies.  :)

It’s also the pie I bring when I am doing meals ministry things (like taking a meal to someone who just got out of the hospital) because it travels well, keeps well and can be made without a lot of fuss or advance preparation (it only needs chilling time in the fridge).

It has become a family favorite around here because it is cream cheesy and pineappley and fluffy and lip smackin’ good.  Try it and I bet you will like it too.

Enjoy!

Pineapple Cream Cheese Pie

Creamy, yummy, pineapple pie

The Ingredients

• 1 graham cracker pie shell (homemade or store bought)
• 1 large can crushed pineapple, well drained
• 8 oz. cream cheese, room temp
• 1/2 pint whipping cream
• 1 tsp. vanilla
• 3/4 cup sugar

The Instructions

1. Drain the pineapple really well.  I usually place the pineapple in a strainer and with the broad side of a big wooden spoon I smoosh as much of the juice out as possible, until the pineapple is dry.
2. Cream sugar and cream cheese in a large bowl.
3. Whip whipping cream with vanilla in another bowl (or stand mixer if you have one).
4. Add the pineapple to the cream cheese mixture then fold in the whipping cream.
5. Pour into the pie shell and chill for at least 4 hours until firm.  You can also make this the night before.  It really keeps well in the fridge.

By: The Kitchen Door

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