pineapple crush pie

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By Sena Wilson
from Lake Jackson, TX

The day I created this I was really hungry for an ice cream pie with crunch! However, I wasn't in the "fast lane" mood for grocery shopping, or hours of prepping and baking. Sweet and simple was all that was needed! This recipe follows that code: Fast, easy, and full of chilled sweetness, density and rich flavors. On a lazy day, it was close as I could get to crunchy ice cream pie without the ice cream. The cookie layer gives the pie a real boost in taste and texture. Busy moms and kids will love this pie

serves 12 - 14
prep time 30 Min
method Refrigerate/Freeze

Ingredients For pineapple crush pie

  • 2 pkg
    ready graham chocolate crusts (keebler)
  • 12-14
    oreo cookies, crushed
  • 3 Tbsp
    butter, melted
  • 20 oz
    can of crushed pineapple, drained (reserve 1 tbs of juice)
  • 14 oz
    can of cream of coconut (not coconut milk!)
  • 1 Tbsp
    pineapple juice
  • 8 oz
    cream cheese, softened
  • 1 c
    powdered sugar
  • 1 tsp
    vanilla extract
  • 8 oz
    french vanilla cool whip (or regular cool whip)
  • 1 1/2 c
    walnuts, chopped and divided

How To Make pineapple crush pie

  • 1
    Crush cookies in blender and transfer to a bowl; add melted butter and blend into crumbs. Pat portions of the cookie mixture to cover (layer) the bottom of each Ready Graham pie crusts. (Reserve remainder of crumbs for the top of pie.) Store crusts in refrigerator to chill while preparing filling.
  • 2
    In a blender, whip together cream cheese, powdered sugar, 1 tbs. pineapple juice, and vanilla until well blended. Add drained pineapple and cream of coconut; blend ingredients until mixed and fairly smooth. Transfer filling to a bowl and fold in cool whip. Stir in 1/2 cup of nuts.
  • 3
    Pour filling into crust. Sprinkle tops of filling with remaining nuts and cookie crumbs. Chill at least 4 hours in freezer or over night. Let stand at room temperature 5 minutes before slicing. Serve and enjoy!
  • 4
    Note: Prepare pie crusts first so they are chilled before adding filling. This recipe makes two pies using the 8" packaged Ready graham crusts. My original recipe was for one pie made in a 9" spring form pan. I made a larger crust using a random chocolate graham cracker crust recipe.