IngredientsFor the Crust:1 1/2 cups graham cracker crumbs1/4 cup granulated sugar1/2 cup melted butterFor the Filling:8 oz (1 package) cream cheese, softened1/2 cup granulated sugar1 teaspoon vanilla extract1 cup crushed pineapple, well drained1 cup whipped topping (or freshly whipped cream)For the Topping:1/2 cup crushed pineapple, well drained1 tablespoon cornstarch2 tablespoons granulated sugar1/4 cup waterInstructions1. Prepare the Crust:Preheat your oven to 350°F (175°C).In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter.Press the mixture firmly into the bottom and sides of a 9-inch pie dish.Bake for 8-10 minutes, then allow it to cool completely.2. Make the Filling:In a large bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.Gently fold in the drained crushed pineapple and whipped topping until well combined.Spread the mixture evenly over the cooled crust.3. Prepare the Topping:In a small saucepan, combine the crushed pineapple, cornstarch, sugar, and water.Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy.Let it cool slightly, then spread it evenly over the cream cheese filling.4. Chill and Serve:Cover the pie and refrigerate for at least 4 hours, preferably overnight, to allow it to set completely.Slice and enjoy!Would you like any variations or additional tips?
