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This no-bake tropical pineapple paradise pie is creamy, fruity, and loaded with island flavor. With a buttery graham cracker crust, a light pineapple-coconut filling, and whipped topping, it’s the perfect chilled dessert for warm days and summer gatherings.
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Ingredients
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For the Crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup melted butter
For the Filling:
- 1 package (8 oz) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1 can (20 oz) crushed pineapple, well-drained
- ½ cup shredded sweetened coconut
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1 cup whipped topping (like Cool Whip), plus more for topping
Optional Garnishes:
- Toasted coconut flakes
- Pineapple chunks or slices
- Maraschino cherries
Instructions
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- Make the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch pie dish. Chill in the fridge while you prepare the filling.
- Prepare the filling: In a large bowl, beat cream cheese until smooth. Add condensed milk, lemon juice, and vanilla extract, and beat until well combined.
- Fold in the crushed pineapple, shredded coconut, and whipped topping until smooth and fluffy.
- Pour filling into the chilled crust and smooth the top.
- Chill for at least 4 hours or overnight until set.
- Top with extra whipped topping, toasted coconut, pineapple chunks, or cherries before serving.
Tips:
- Make it in a springform pan for a more elegant presentation.
- Add a few tablespoons of crushed graham crackers on top for crunch.
- Use fresh pineapple if preferred—just make sure it’s very finely chopped and well-drained.
Creamy, dreamy, and bursting with tropical flavor, this pineapple paradise pie is your no-bake ticket to sunshine in every bite.
