Ingredients for Pineapple Dreamy Cream Pie No Bake
- 8 ounces (227g) softened cream cheese
- 1/2 cup (100g) granulated sugar
- 1 (20 ounce) can crushed pineapple (slightly drained)
- Flaked Coconut
- 1/2 cup (60g) chopped pecans
- 1 (12 ounce) container whipped topping (Cool Whip recommended)
- Deep Dish Pie Shells
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How to Make Pineapple Dreamy Cream Pie No Bake
- In a medium-large bowl, beat together 8 ounces (227g) of softened cream cheese and 1/2 cup (100g) of granulated sugar using an electric mixer on high speed for 3-4 minutes, until smooth and creamy.
- Gently stir in 1 (20 ounce) can of crushed pineapple (slightly drained), 1 cup (140g) sweetened shredded coconut, and 1/2 cup (60g) chopped pecans.
- Mix until all ingredients are well combined.
- Carefully fold in half of a 12-ounce container of whipped topping (cool whip recommended) until the filling is evenly blended.
- Reserve the remaining whipped topping for the topping.
- Spoon the filling into your prepared pie crust (9-inch).
- Chill the pie in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld and the filling to set completely.
- Once chilled, top with the reserved whipped topping and serve immediately. For best results and texture, use Cool Whip brand whipped topping.
Nutrition Information (Approximate per serving)
Sodium
82 g
Sugar
776g
Fat
620g
Carbs
94g
