It did not remotely feel like summer in Chicago this weekend. I woke up to a forecast of 44 and cloudy.

We can only hope summer will make an appearance by August.

So naturally in protest I channeled tropical weather vibes the best way I know how…pie.

Nothing says summer like pineapple, right?

So sit back, grab your sunglasses, and pretend it’s 80 and sunny.

Caramelized Pineapple Cream Pie

Ingredients

1 1/2 cups graham cracker crumbs
6-8 tbsp melted butter
2 tbsp cold butter
1 cup powdered sugar
1/2 cup unsalted butter, softened
4 oz cream cheese, softened
2 tbsp crushed pineapple, drained
1 cup heavy whipping cream
1/4 cup granulated sugar
1/2 tsp vanilla

Directions

Make the crust: Preheat oven to 375 degrees. In a small bowl, combine graham cracker crumbs and melted butter. Mix until it is well blended and the consistency of sand. Add more butter if needed. Press into your pie pan and chill in the freezer for at least 15 minutes to help prevent crumbling when serving. Bake for 8-10 minutes. Allow crust to cool completely before filling.

Caramelize the pineapple: Core and peel your pineapple. Cut into 1-2 inch chunks. Heat butter in a large nonstick skillet over high heat. Coat pineapple chunks with sugar and place in hot pan. Cook, turning once and shaking pan often, until golden brown, 6 to 8 minutes. Remove pineapple and add to the bottom layer of your prepared graham cracker crust. Stir 3 tablespoons water into the pan, and heat briefly. Drizzle the caramel mixture over the pineapple layer.

Make the pineapple filling: Beat the softened cream cheese and butter together until combined. Reduce mixer speed and add powdered sugar slowly until well combined. Beat on high speed for one minute. Add a two heaping tablespoons of the drained pineapple and stir in. Spread this cream cheese and pineapple mixture over your caramelized pineapple base.

Make the whipped cream: In a medium mixing bowl, beat whipping cream at high speed. Gradually add sugar and vanilla. Beat until stiff peaks form. Spread whipped cream over the filling and garnish with a few more slices of pineapple.

Refrigerate for 30 minutes (or freeze for 15 minutes) before serving for cleaner cut slices. Pairs perfectly with this Pineapple Mule for a tropical day. You’ll already have the pineapple, might as well put it to good use 😉