Pineapple is such an iconic flavour, and as we move into the warmer months that sweet, fruity tang is the only thing we want in our desserts. This dessert pie tastes like a light and airy pineapple cheesecake and is perfect for any occasion. Whether you’re looking for a tasty afternoon snack or a centrepiece for the Christmas dinner table, this no-bake, easy pineapple crumb pie is the perfect dessert! Just make sure to refrigerate the pie for 4 hours!
Ingredients
- 250g plain sweet biscuits
- 100g butter, melted
- 450g cream cheese
- 385ml can evaporated milk
- 1/3 cup caster sugar
- 100g instant pudding mix
- 450g can crushed pineapple in syrup
Method
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Step 1Crush biscuits into a coarse crumb and combine with butter. Pour into the base of a medium dish and press lightly into an even layer. Refrigerate while you make the filling.
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Step 2In a stand mixer with the whisk attachment, or using hand-held beaters, beat cream cheese until smooth. Slowly add evaporated milk, beating continuously until smooth. Beat in sugar. Sprinkle over pudding mix and continue beating for 3-4 minutes until thick. Add pineapple, including syrup, and fold through. Pour over biscuit crumb base and smooth the top. Refrigerate for 4 hours or overnight. Serve.
Recipe Notes
Notes:
- Recently, some brands of cream cheese have dropped from 250g to 225g. It won’t make much difference if you use 2 x 250g packets totalling 500g.
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