Layered Pineapple-Lemon Cheesecake Pie Recipe

Cooking Directions

• STEP 1.Prepare the graham cracker crust by combining crushed graham crackers, melted butter, and sugar. Press the mixture into a pie dish and refrigerate.
• STEP 2.In a saucepan, heat pineapple juice and lemon gelatin until the gelatin is dissolved. Remove from heat and let it cool slightly.
• STEP 3.In a mixing bowl, beat cream cheese, sugar, and vanilla extract until smooth and creamy. Spread the mixture over the chilled crust.
• STEP 4.Pour the cooled pineapple and lemon gelatin mixture over the cream cheese layer. Refrigerate for at least 4 hours or until set.
• STEP 5.Before serving, garnish with whipped cream and lemon slices. Enjoy!

Cooking Tips

• Make sure to refrigerate the graham cracker crust before adding the cream cheese layer to ensure a firm base.
• For a stronger pineapple flavor, you can add some crushed pineapple to the cream cheese mixture.
• To easily remove the pie from the dish, lightly grease the pie dish before pressing the graham cracker crust.
• For a decorative touch, you can pipe whipped cream around the edges of the pie before garnishing with lemon slices.

Storage and Serving

• Store the leftover pie in the refrigerator, covered with plastic wrap or in an airtight container.
• Serve the pie chilled for the best taste and texture.
• This pie is perfect for summer parties and gatherings. It can be made ahead of time and refrigerated until ready to serve.