This outstanding pie recipe is a no bake pie recipe! Pecans are a great choice for this creation. The cream cheese, pineapple, and sugar all combine to make a fabulous summer treat. This pie is so easy to make and economical too.

1 (8-ounce) package cream cheese

1 / 3 cup sugar

1 (20-ounce) can crushed pineapple, drained

1 (8-ounce) container frozen whipped nondairy topping, thawed

1 (8-inch) prepared graham cracker crust

1 / 4 cup chopped toasted pecans,* for garnish

1. With an electric mixer on medium speed, beat the cream cheese with the sugar.

2. Fold in the pineapple and then the nondairy topping.

3. Spread in the crust, making sure to cover the bottom completely.

4. Cover with plastic wrap and chill 4 hours or overnight.

Garnish with chopped nuts and serve.

*To toast nuts:

Before chopping, place nuts in a baking dish and place in a 350-degree oven about 10 minutes until golden. Cool and chop.

Makes 6 to 8 servings.

Calories per serving:

363 calories;

57 percent calories from fat;

23 grams total fat;

12 grams saturated fat;

31 milligrams cholesterol;

35 grams carbohydrates;

.8 gram total fiber;

23 grams total sugars;

34 grams net carbohydrates;

3 grams protein;

176 milligrams sodium;

Recipe and photo courtesy of Denise Salm of Boynton Beach and the South Florida Sentinel.

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