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To make the cream layer even lighter and fluffier, top it with whipped cream. Whipped cream, whether purchased or produced at home, will work.
For that tropical touch, we added crushed pineapple in juice that had been well-drained to the cream layer.
The cream cheese mixture is sweetened with sugar.
The tartness and sweetness of the pineapple are both brought out by the addition of lemon juice.
Melted butter and graham cracker crumbs are combined to make the crust.
Recipe Procedures:
Roll out the Pie Crust:
Whisk Together:
Mix 2 cups of graham cracker crumbs, 1/2 cup of unsalted melted butter, and 1/4 cup of granulated sugar in a medium basin. Incorporate the crumbs until they are well wetted.
Chill and Press:
Press the mixture evenly and firmly into the base of a 9×13 inch dish. Put it in the fridge to chill while you make the filling.
Concoct the Paste:
Incorporate Cream Cheese:
Whip up 8 ounces of softened cream cheese (one box) in a large bowl until it becomes smooth and creamy.
Toss in the sugar and vanilla blend:
Continue mixing in the powdered sugar and vanilla extract until well blended, then add 1/2 cup.
Pineapple should be included.
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