Ingredients:
For the Crust:
250g graham cracker crumbs
100g unsalted butter, melted
2 tablespoons granulated sugar
For the Filling:
1 can (about 400g) crushed pineapple, drained
200g cream cheese, softened
1 cup heavy cream
1/2 cup granulated sugar
1/4 cup sour cream
2 tablespoons cornstarch
2 large eggs
2 tablespoons Sriracha sauce (adjust to taste)
1 teaspoon vanilla extract
For the Topping:
1/2 cup heavy cream
2 tablespoons powdered sugar
Fresh pineapple slices, for garnish
Additional Sriracha sauce, for drizzling
Instructions:
Prepare the Crust:
Preheat the oven to 180°C (350°F). In a medium bowl, mix graham cracker crumbs with melted butter and granulated sugar until well combined. Press the mixture evenly into the bottom and sides of a 23 cm (9-inch) pie dish.
Bake for 10 minutes, then remove from the oven and let cool completely.
Prepare the Filling:
In a large bowl, beat the softened cream cheese until smooth. Gradually add granulated sugar and beat until creamy.
Stir in sour cream and vanilla extract. In a separate bowl, whisk together eggs and cornstarch until smooth. Add to the cream cheese mixture and mix until well combined.
Fold in the drained crushed pineapple and Sriracha sauce. Adjust the amount of Sriracha to taste, depending on your spice preference.
Bake the Pie:
Pour the filling into the cooled crust. Smooth the top with a spatula. Bake at 180°C (350°F) for 40-45 minutes or until the filling is set and slightly golden. Turn off the oven and let the pie cool in the oven with the door ajar for 1 hour.
Transfer to the refrigerator and chill for at least 4 hours or overnight.
Prepare the Topping:
Whip 1/2 cup heavy cream with powdered sugar until soft peaks form. Spread or pipe the whipped cream over the chilled pie.
Garnish with fresh pineapple slices and a drizzle of additional Sriracha sauce if desired.
Serve:
Slice and serve chilled. The combination of sweet pineapple, creamy filling, and a spicy kick from the Sriracha creates a unique and delightful dessert experience.