1 cup chilled heavy cream
2 tablespoons powdered sugar
3/4 teaspoon vanilla extract
1 teaspoon lemon zest
1-8 oz package cream cheese, softened to room temperature
1/3 cup white sugar
2 15-oz can crushed pineapple, drained
1 prepared graham cracker pie crust
- 30 minutes before making pie, place mixing bowl in the freezer.
- When bowl is chilled, combine heavy cream, powdered sugar, vanilla, and lemon zest. Using a hand mixer, mix on medium speed until cream is whipped into double the size or until stiff peaks form. Set aside.
- In a large bowl, mix cream cheese and sugar until creamed. Add whipped cream and 1 1/2 cans of drained pineapple into cream cheese mixture, then mix until combined.
- Add to graham cracker pie crust. Place remaining 1/2 can drained pineapple on top. Chill for 2-3 hours. Serve with extra whipped cream, if desired.
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