One of my favorite desserts in the cafeteria at North Wauchula Elementary School was pineapple pudding. The lunchroom ladies simply added crushed pineapple to vanilla pudding. It was just right for a kindergarten teacher who needed a little sweet at the end of her lunch. This delicious Pineapple Cream Cheese pie has those same flavors as pineapple pudding, with the addition of heavy cream and cream cheese. This is a great pie for summertime. It should be made well ahead of time and let chill for at least 4 hours or overnight is even better. I always use the recipe on the Nabisco Honey Graham Crumbs package for my crust and bake it for a few minutes. Enjoy this summer treat.
Pineapple Cream Cheese Pie
1 graham cracker crust - I make my own, but a store bought will be just fine
1 large can crushed pineapple - well drained
8 ounces cream cheese
1/2 pint whipping cream
1 tsp vanilla
3/4 cup sugar + 1/4 cup for whipping the cream
Drain the pineapple - Use a strainer and mash out the juice until the pineapple is as dry as possible.
Cream the 3/4 cup sugar and cream cheese in a large bowl.
Whip whipping cream with vanilla in a separate bowl- I add 1/4 cup sugar to the whipping cream
Add the pineapple to the cream cheese mixture and fold in the whipping cream
Pour into the pie shell and chill at least 4 hours- overnight is preferred