Ingredients
Crust:
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1 1/2 cups graham cracker crumbs
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1/3 cup granulated sugar
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1/2 cup (1 stick) unsalted butter, melted
OR use 1 store-bought 9-inch graham cracker pie crust to save time.
Filling:
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1 (8 oz) package cream cheese, softened
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1 (14 oz) can sweetened condensed milk
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1 (8 oz) tub whipped topping (like Cool Whip), thawed
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1 (20 oz) can crushed pineapple, well drained
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1/2 cup sweetened shredded coconut
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1/2 cup chopped maraschino cherries (plus a few extra for garnish)
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2 tablespoons lemon juice
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1/2 cup chopped pecans or walnuts (optional)
Instructions
1. Prepare the crust:
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In a mixing bowl, combine graham cracker crumbs and sugar.
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Stir in melted butter until mixture is evenly moistened.
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Press into the bottom and sides of a 9-inch pie dish.
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Place in the freezer while you prepare the filling.
Skip this step if using a store-bought crust.
2. Make the filling:
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In a large bowl, beat softened cream cheese until smooth.
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Mix in sweetened condensed milk and lemon juice until fully combined and creamy.
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Fold in whipped topping gently.
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Stir in drained pineapple, coconut, chopped cherries, and nuts (if using) until evenly distributed.
3. Assemble the pie:
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Pour filling into the prepared (or store-bought) crust.
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Smooth the top with a spatula.
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Garnish with extra cherries, coconut, or crushed nuts if desired.
4. Chill:
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Cover and refrigerate for at least 4 hours, preferably overnight, until firm and well set.
- Prep Time: 15 minutes
- Cook Time: 4 hours (minimum, best overnight)
Nutrition
- Serving Size: 1 slice (about 1/8 of the pie)
- Calories: 410
- Sugar: 36g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg