Ingredients
For the Crust:
-
1½ cups (150g) graham cracker crumbs or crushed digestive biscuits
-
¼ cup (50g) granulated sugar
-
½ cup (115g) melted butter
For the Cream Cheese Filling:
-
8 oz (225g) cream cheese, softened
-
½ cup (100g) granulated sugar
-
1 teaspoon vanilla extract
-
1 tablespoon lemon juice
-
1 cup (240ml) heavy cream, whipped
For the Pineapple Topping:
-
1 can (20 oz / 565g) crushed pineapple, drained
-
½ cup (100g) granulated sugar
-
1 tablespoon cornstarch
-
½ teaspoon vanilla extract
Instructions
1. Make the Crust:
Crush the graham crackers or digestive biscuits finely using a food processor or a rolling pin inside a ziplock bag. In a bowl, mix the crumbs with sugar and melted butter until the mixture feels like damp sand. Press it firmly into the bottom and sides of a 9-inch pie dish. Chill in the refrigerator for at least 15 minutes to set.
2. Prepare the Cream Cheese Filling:
Beat the softened cream cheese and sugar until smooth and creamy. Stir in the vanilla extract and lemon juice. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to keep it light and airy. Spread the filling evenly over the chilled crust and smooth the top. Refrigerate for about 1 hour to firm.
Please Head On keep on Reading (>)
