Pineapple Cream Pie Recipe

Ingredients:

• 1 pie crust
• 1 can (20 oz) crushed pineapple, drained
• 1 package (3.4 oz) instant vanilla pudding mix
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup sweetened coconut flakes (optional)

Instructions:

1. Preheat the oven to 375°F.
2. Bake the pie crust according to package instructions and let it cool completely.
3. In a large bowl, mix the drained crushed pineapple and instant vanilla pudding mix until well combined.
4. In a separate bowl, beat the heavy cream until it starts to thicken. Add powdered sugar and vanilla extract, then continue to beat until soft peaks form.
5. Gently fold the whipped cream into the pineapple mixture until well combined.
6. Pour the pineapple cream mixture into the cooled pie crust and smooth the top with a spatula.
7. Optional: Sprinkle the sweetened coconut flakes on top of the pie.
8. Refrigerate the pie for at least 2 hours before serving.

Serving suggestions:

Serve chilled and garnish with extra coconut flakes and sliced pineapple for a tropical twist.

Verdict:

This pineapple cream pie is a refreshing and delicious dessert that’s perfect for summer. The combination of sweet custard-like filling with tangy pineapple flavor is a match made in heaven. The addition of coconut flakes on top adds a subtle crunch for added texture. This pie is difficult to resist and a sure crowd-pleaser for any occasion.