Looking for the perfect dessert to please your sweet tooth? Try this delightful Pineapple Nut Pie. It’s easy to make and absolutely delicious!
Ingredients
- 1 (8 oz.) pkg. cream cheese
- 1 can sweetened condensed milk
- 1/2 c. crushed pineapple
- 1/3 c. chopped nuts
- 1/3 c. lemon juice
Baking Instructions
- Cream the cream cheese; add the milk and beat smooth.
- Add lemon juice, pineapple and nuts.
- Beat well.
- Pour into graham cracker crust and chill.
- Slice in small servings (very rich) and top with dollop of Cool Whip.
Calorie: 350
Total cooking time: 1 hour
Difficulty level: Easy
The Unexpected Cream Cheese Chronicles
There I was, just minding my own business on a lazy Saturday afternoon, when I got hit by a sudden, insatiable craving for something sweet. You know the kind – the kind that makes you raid your kitchen like a famished raccoon. And it was in this moment of desperation that I stumbled upon an unopened package of cream cheese. My mind started racing. What could I possibly do with this? And then, like a bolt of lightning, it hit me – Pineapple Nut Pie!
The Beginning of a Sweet Journey
I started with my star ingredient, the cream cheese. Now, cream cheese and I have a complicated relationship. We’ve had our highs (cheesecakes, bagels) and lows (that one time I mistook it for butter. Never again). But today, we were about to embark on a new journey together. I creamed the cream cheese in a bowl, and it was therapeutic, almost like kneading a stress ball, but edible.
The Condensed Milk Conundrum
Next up on the list was a can of sweetened condensed milk. Now, I must admit, this stuff is the nectar of the gods. I mean, who knew you could condense milk, sweeten it, and it would taste so divine? But I digress. I added this to the cream cheese, and beat it until the two became one, creating a smooth, creamy concoction that was simply divine.
A Squeeze of Lemon, a Sprinkle of Nuts and a Dash of Pineapple
The recipe called for lemon juice next. I added it to my mixture, and it was like watching a magic show. The concoction curdled and thickened right before my eyes. The citrusy tang of the lemon juice was just the right counterpoint to the sweetness of the condensed milk. I then added the crushed pineapple and chopped nuts, creating a tropical blend that immediately transported me to a beachside cabana. If there’s a better way to use canned pineapple and leftover nuts from Christmas, I haven’t found it yet.
The Grand Pour and the Chilling Wait
Pouring the mixture into a graham cracker crust was a sight to behold. It was like watching a river of creamy, pineapple-nutty goodness flow into a crumbly sea. The recipe said to chill it next. Now, I don’t know about you, but asking me to wait while a dessert chills is like asking a kid not to touch a toy. It’s a test of willpower.
The Final Slice and the Cool Whip Crown
Finally, after what felt like an eternity (actually, it was just a few hours), I sliced into the pie. I swear I heard angels singing. Each slice was a perfect balance of creamy, crunchy, sweet, and tangy. I topped each one with a dollop of Cool Whip because, let’s face it, everything’s better with Cool Whip.
And that, my friends, is the tale of how a humble block of cream cheese, a can of condensed milk, some leftover nuts, a can of crushed pineapple and a squeeze of lemon juice turned an ordinary Saturday into a tale of culinary triumph. A Pineapple Nut Pie might not be the norm, but then again, who wants to be normal?
