Description
The No Bake Tropical Delight Pie is an exquisite dessert that marries the richness of cream cheese with the refreshing zests of pineapple and lemon, the tropical flavor of coconut, and the sweet charm of maraschino cherries. This pie, requiring no baking, is perfect for gatherings and celebrations, or simply as a decadent treat to enjoy any day of the week.
Ingredients
- 1 large (at least 10-inch) Graham spliter Crust, store-bought or homemade
- 8 oz block of cream cheese, softened
- 8 oz can or 1 cup crushed pineapple, undrained
- 1 cup dried shredded or desiccated coconut, unsweetened
- 1/3 cup jarred or canned maraschino cherries, plus extra for garnish, drained and coarsely chopped (reserve syrup)
- 1 1/2 tablespoons cherry juice, from reserved syrup
- 1/2 cup chopped toasted pecans, plus extra for garnish
- 14 oz can sweetened condensed milk
- 1/4 cup plus 1 tablespoon fresh lemon juice
- 2 cups whipping or heavy cream, whipped until stiff peaks form and sweetened with 3 tablespoons powdered sugar (or substitute with 1 tub of Cool Whip)
Step-by-step Directions
Step 1: Prepare the Filling
Using an electric mixer, beat the softened cream cheese until smooth and free from lumps. Incorporate the crushed pineapple, coconut, chopped maraschino cherries, cherry juice, toasted pecans, sweetened condensed milk, and lemon juice. Mix thoroughly and set aside.
Step 2: Whip the Cream
Place the heavy cream in a clean bowl of an electric mixer and beat until it begins to thicken. Gradually add in 2 to 3 tablespoons of powdered sugar, continuing to beat until stiff peaks form.
Step 3: Combine and Assemble
Fold half of the whipped cream gently into the cherry and pineapple mixture until combined evenly. Spoon this filling into the prepared Graham spliter crust.
Step 4: Garnish and Chill
Top the pie with the remaining whipped cream, spreading evenly. Sprinkle extra chopped pecans and additional cherries for garnish. Refrigerate the pie for at least 4 hours, or preferably overnight, to set firmly.
Servings & Preparation Time
This recipe serves 8-10 people. Preparation time is approximately 30 minutes, with an additional 4 hours minimum refrigeration time required to set the pie properly.
Tips for Storage
- Store the pie in the refrigerator, covered, for up to 4 days.
- For longer storage, the pie can be frozen in an airtight container for up to 1 month. Thaw in the refrigerator before serving.
Conclusion
The No Bake Tropical Delight Pie is a lush blend of textures and flavors, ideal for those who appreciate the exotic taste of the tropics encapsulated in a rich, creamy dessert. Whether served at a festive celebration or as a cooling treat on a warm day, this easy-to-make pie promises to be a crowd-pleaser.
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No Bake Tropical Delight Pie
- Total Time: 30 minutes
- Yield: 8-10 servings 1x
Description
The No Bake Tropical Delight Pie is an exquisite dessert that marries the richness of cream cheese with the refreshing zests of pineapple and lemon, the tropical flavor of coconut, and the sweet charm of maraschino cherries. This pie, requiring no baking, is perfect for gatherings and celebrations, or simply as a decadent treat to enjoy any day of the week.
Ingredients
- 1 large (at least 10-inch) Graham spliter Crust, store-bought or homemade
- 8 oz block of cream cheese, softened
- 8 oz can or 1 cup crushed pineapple, undrained
- 1 cup dried shredded or desiccated coconut, unsweetened
- 1/3 cup jarred or canned maraschino cherries, plus extra for garnish, drained and coarsely chopped (reserve syrup)
- 1 1/2 tablespoons cherry juice, from reserved syrup
- 1/2 cup chopped toasted pecans, plus extra for garnish
- 14 oz can sweetened condensed milk
- 1/4 cup plus 1 tablespoon fresh lemon juice
- 2 cups whipping or heavy cream, whipped until stiff peaks form and sweetened with 3 tablespoons powdered sugar (or substitute with 1 tub of Cool Whip)
Instructions
- Step 1: Prepare the Filling Using an electric mixer, beat the softened cream cheese until smooth and free from lumps. Incorporate the crushed pineapple, coconut, chopped maraschino cherries, cherry juice, toasted pecans, sweetened condensed milk, and lemon juice. Mix thoroughly and set aside.
- Step 2: Whip the Cream Place the heavy cream in a clean bowl of an electric mixer and beat until it begins to thicken. Gradually add in 2 to 3 tablespoons of powdered sugar, continuing to beat until stiff peaks form.
- Step 3: Combine and Assemble Fold half of the whipped cream gently into the cherry and pineapple mixture until combined evenly. Spoon this filling into the prepared Graham spliter crust.
- Step 4: Garnish and Chill Top the pie with the remaining whipped cream, spreading evenly. Sprinkle extra chopped pecans and additional cherries for garnish. Refrigerate the pie for at least 4 hours, or preferably overnight, to set firmly.
- Prep Time: 30 minutes