Pineapple Cream Cheese Pie

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Filling:

• 1 (8 oz) package cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 tsp vanilla extract
• 1 (8 oz) container whipped topping, thawed
• 1 (20 oz) can crushed pineapple, well-drained

For the Topping:

• 1/4 cup shredded coconut (optional)
• Maraschino cherries (optional, for garnish)

Instructions

1. Prepare the Crust:
   • Preheat your oven to 350°F (175°C).
   • In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
   • Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.
   • Bake the crust for 8-10 minutes, then let it cool completely.
2. Make the Filling:
   • In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
   • Gently fold in the whipped topping until fully combined.
   • Add the drained crushed pineapple and mix until evenly distributed.
3. Assemble the Pie:
   • Spoon the filling into the cooled crust, spreading it evenly.
4. Optional Toppings:
   • Sprinkle shredded coconut on top for extra texture and flavor.
   • Add maraschino cherries for a festive touch.
5. Chill and Serve:
   • Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight to set.
   • Slice and serve chilled.