Refreshing Tropical Breeze Pie
This Refreshing Tropical Breeze Pie is seriously a mini-vacation in every bite! Imagine that creamy filling loaded with pineapple, coconut, and a hint of lime—all sitting on a buttery graham cracker crust. And it’s pinnacled with fluffy whipped cream and a little extra pineapple for that perfect tropical finish. It’s one of those desserts that just hits the spot on a warm day or any time you’re craving something fresh and fruity.
12 Servings
Ingredients
For the crust:
- 1 sleeve about 1/3 of a 14-ounce package graham crackers, crushed
- 1/3 c granulated sugar
- 1/3 c butter melted
For the filling:
- 1 12-ounce tub whipped cream cheese
- 1 8-ounce can crushed pineapple, well-drained
- 2 tbsp fresh lime juice
- 1 tbsp grated lime zest divided
- 1 c shredded coconut
- 1 c heavy cream
For the topping:
- 1/2 c very cold heavy cream
- 2 tsp powdered sugar
- 1 tsp vanilla extract
- 1 8-ounce can crushed pineapple, drained
Instructions
For the crust:
- Preheat your oven to 350˚F. Combine the graham cracker crumbs, sugar, and melted butter in a blender or food processor until they’re well mixed. Press the mixture into the bottom and slightly up the sides of an 8-inch pie pan. Just toss it in the oven and let it bake for about 10 minutes. Once it’s out, place it in the fridge to chill for at least 30 minutes to help the crust set.
For the filling and topping:
- In a large bowl, use an electric mixer to whip the heavy cream until soft peaks form. Set this aside for later.
- Next, save about 1/2 teaspoon of lime zest for garnish. In a separate large bowl, beat together the cream cheese and sugar until smooth. Add in most of the crushed pineapple (well-drained), lime juice, and the rest of the lime zest, then mix well. Gently fold in the whipped cream until fully combined, and spoon this filling into your prepared pie crust.
- For the topping, whip the cold heavy cream until stiff peaks form, then add in powdered sugar and vanilla and whip a bit more until it’s smooth. Spread this creamy topping over the pie filling, smoothing it with the back of a spoon. Finish with the reserved lime zest and the remaining can of drained pineapple for extra texture and flavor. Refrigerate for 3-4 hours or until the filling is fully set. Enjoy!
Notes
To make this pie gluten-free, swap the graham cracker crust with a gluten-free version. Look for gluten-free graham crackers or use crushed gluten-free cookies as the base—they work just as well and add great texture! Just make sure to check all other ingredients, especially things like whipped cream cheese and coconut, for any sneaky gluten additives. With a few swaps, this tropical pie is ready for everyone to enjoy, gluten-free and delicious!