Pineapple Pie is a light, fluffy dessert that I had at my mother's house last week. Our family still gets together every other Sunday for Sunday dinner, and my mom likes to use us as guinea pigs and try out new recipes at these gatherings. This cream cheese based pie is one of those experiments. It's a delicious combination, very summer-y tasting, and not too heavy after a good supper. Pineapple Pie uses a graham cracker crust, which you can make yourself (the recipe for the crust is included), or you can buy a store bought graham crust. This recipe is very easy and tastes great, and it's a pie! Three things that make a keeper in my book.
chill time - approx. 1 hour
Graham Cracker Crumb Crust:
1 1/3 cups graham cracker crumbs
1/3 cup hard margarine or butter, melted
2 Tbsp. granulated sugar
Mix the ingredients together. Set aside 2 Tbsp. of the mixture. Press the rest of the graham cracker crumb mixture into the bottom and sides of an 8 or 9 inch pie plate.
8 oz cream cheese
1 cup of sugar
8 oz drained crushed pineapple
1/2 tsp. lemon juice
2 cups Cool Whip or whipped cream
Beat the cream cheese and the sugar until light and fluffy. Mix the pineapple, lemon juice and salt together; fold into the cream cheese mixture. Fold the pineapple mixture into the Cool Whip or whipped cream. Pour into the pie crust and sprinkle the top with the reserved graham crumbs.
Refrigerate for one hour or so before serving.