Description
This Hawaiian Pie is a luscious, no-bake dessert featuring a creamy blend of cream cheese and sweetened condensed milk combined with tropical flavors of pineapple, shredded coconut, and optional macadamia nuts. Set in a graham cracker crust, it’s a refreshing and easy treat perfect for warm weather or any occasion when you crave a taste of the islands.
Ingredients
Scale
Crust
- 1 prepared graham cracker pie crust
Filling
- 1 (8-ounce) package cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 1 (8-ounce) can crushed pineapple, drained
- 1 cup sweetened shredded coconut
- ½ cup chopped macadamia nuts (optional)
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 (8-ounce) container whipped topping, thawed
Garnish (Optional)
- Additional shredded coconut
- Additional pineapple pieces
Instructions
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy, ensuring there are no lumps for a silky filling.
- Add Sweetened Condensed Milk and Flavorings: Stir in the sweetened condensed milk, lemon juice, and vanilla extract; mix thoroughly until fully combined into a smooth mixture.
- Fold in Pineapple, Coconut, and Nuts: Gently fold in the drained crushed pineapple, sweetened shredded coconut, and chopped macadamia nuts if using, distributing them evenly without deflating the mixture.
- Incorporate Whipped Topping: Carefully fold in the thawed whipped topping until the filling is smooth and fluffy, creating a light texture.
- Fill the Crust: Spoon the prepared filling into the graham cracker crust, smoothing the top evenly with a spatula.
- Chill to Set: Refrigerate the pie for at least 4 hours to allow the filling to set firmly and flavors to meld.
- Garnish and Serve: Before serving, optionally garnish with extra shredded coconut or pineapple pieces for added flavor and visual appeal. Slice and serve chilled for best taste.
Notes
- Toasted coconut makes a delicious, crunchy topping and enhances the tropical flavor.
- For a different twist, add diced maraschino cherries into the filling or use a shortbread crust instead of graham cracker crust.
- This pie freezes well for a firmer, icebox-style dessert; thaw slightly before serving.
