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Easy Pineapple Cream Pie Recipe

This pineapple cream pie comes together in a jiffy. Topped with coconut, it is the perfect tropical dessert for a hot summer night.

Prep: 8 minutes | Yield: 12 mini pies (with some filling left over)

pineapples, coconut, recipes


  • 6 ounces of whipped cream cheese (or regular cream cheese softened)
  • 1 tub (12 ounces) whipped topping
  • 3 tablespoons confectioner’s sugar
  • 1 can (20 ounce) crushed pineapples with juice
  • 12 mini graham cracker crusts
  • Whipped cream in a can (it doesn’t get any easier than this)
  • Toasted coconut


  1. Mix the cream cheese, whipped cream and confectioner’s sugar together. Use a beater or handheld mixer (the one by KitchenAid is my favorite) to remove any lumps. Stir in the pineapple.
  2. Pour the mixture into the graham cracker crusts. Refrigerate for 2 hours. Garnish with whipped topping and toasted coconut.

To make toasted coconut: Preheat the oven to 350°F. Spread the coconut out on a baking sheet and bake for 5-10 minutes, stirring occasionally to prevent burning.

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