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### Instructions
1. **Make the crust:**
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill in the refrigerator for 15–20 minutes while you prepare the filling.
2. **Prepare the filling:**
In a mixing bowl, beat cream cheese until smooth. Add powdered sugar and mix until fully combined and creamy.
3. **Fold and blend:**
Gently fold in the whipped topping until smooth, then add the drained crushed pineapple and stir just until evenly distributed.
4. **Assemble the pie:**
Spoon the filling into the chilled crust and smooth the top with a spatula.
5. **Chill:**
Refrigerate the pie for at least 4 hours (or overnight) to set completely before serving.
6. **Garnish (optional):**
Top with extra whipped cream, pineapple slices, maraschino cherries, or toasted coconut for a decorative and flavorful touch.
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### Tips & Variations
– **Make it from scratch:** Swap in homemade whipped cream instead of store-bought topping for an even richer flavor.
– **Go tropical:** Add a touch of coconut extract or shredded coconut to the filling.
– **Use a pastry crust:** Prefer a traditional pie crust? Bake and cool one, then fill as directed.
– **Mini versions:** Turn this into mini pies using a muffin tin or mini tart pans for easy individual servings.
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### Final Thoughts
With its velvety filling and sunny pineapple flavor, **Pineapple Cream Cheese Pie** brings a little taste of the tropics to your table — no matter the season. It’s light enough for summer yet rich enough for the holidays, and best of all, it’s nearly effortless to make. Whether you’re new to baking or just short on time, this pie delivers big flavor with minimal effort.
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