Pineapple Dream Pie 🍍☁️

This pineapple cream pie is one of "easier" and simpler recipes on our site that will still yield an ambrosial dessert that will of course captivate you...which is exactly why we do this 🤷😄.

Oh and...if you're not following us on Instagram, why aren't you...let us add a little sweetness to your feed 🎁...@nondairydesserts

INGREDIENTS

Crust 2 packs Lotus Biscoff Cookies (or any dairy-free vanilla cookies...about 64 cookies)

4 tablespoons sugar

1/4 teaspoon coarse salt

7 tablespoons plant/vegan butter, melted

Filling 2 cups powdered sugar, sifted

1/2 cup plant-based/vegan butter, softened

4 oz vegan coconut cream cheese, softened (We recommend Trader Joe's...or you can just DIY it)

8 oz container whipped topping (We recommend the So Delicious Coco-Whip)

20 oz can crushed pineapple, drained

INSTRUCTIONS Crust

1. Preheat oven to 350 degrees. Using your food processor, pulse cookies until finely ground. If no food processor, add to 1 gallon plastic bag and roll with rolling pin. Be sure to reserve a few cookies for the top of your pie.

2. Add sugar, salt, and butter to the food processor and pulse until well combined.

3. Firmly press your cookie crumb mixture into bottom and up sides of a 9-inch dish. This should give you plenty of crumbs for a nice, thick crust (which I LOVE). Bake until crust is dry and set, about 10-12 minutes. Let cool completely in plate on a wire rack before attempting to fill.

Filling

1. Beat the cream cheese and butter together until creamy. Reduce mixer speed and add powdered sugar slowly until well combined. Beat on high speed for one minute. Add a heaping tablespoon of your drained pineapple and stir in. Spread this cream cheese and pineapple mixture over your crust.

2. Fold the remaining pineapple into the whipped topping and spread on top of the cream cheese layer. Crush a few extra vanilla cookies and sprinkle over top of pie for decoration. Refrigerate for at least 4 hours, preferably overnight.

Recipe Credit/s: Dear Crissy