This easy no bake pineapple pie recipe is a delicious dessert that's great for any special occasion. This creamy pineapple pie is made with simple ingredients like cool whip whipped topping and canned crushed pineapple.
This no bake pineapple pie is one our favorites because it's one of the easiest dessert! Whenever we're in the mood for that yummy tropical, summer taste, we reach for this easy recipe.
This pie has been a huge hit this summer. I like to make it a couple hours ahead so it's ready to go in the evening after dinner when everyone is craving a cool treat.
Looking for the perfect summer dessert? Try my no bake chocolate pie, Mexican inspired chamoy mangonada, or my no bake lemon pie.
Why this recipe works
Easy pie recipe - you only need a few minutes to put this together. Easy to find ingredients found can be found at your local grocery store.
No bake - no need to warm up that oven on a hot summer day to make this simple recipe.
Family friendly - friends and family will beg for their new favorite dessert!
Make ahead - make this earlier in the day or the day before needed. Keeps well so you have more time to prepare other dishes.
Ingredients
Cream cheese
Granulated sugar
Vanilla extract
Reserved pineapple juice - optional
Cool whip - or homemade whipped cream. Be sure to have some extra on hand for topping, if desired.
Crushed canned pineapple - using fresh pineapple may turn the pie bitter, so it's best to use canned pineapple.
Graham cracker crust pie shell - homemade or use store bought
Garnishes like graham cracker crumbs, pineapple rings, maraschino cherries, and pipped whipped cream
Instructions
- Place softened cream cheese, sugar, vanilla extract, and pineapple juice (if using) in a large mixing bowl. Use an electric hand mixer to blend until well combined and creamy.
- Then, add cool whip and pineapple to the cream cheese mixture. Fold in until well incorporated.
- Spoon into prepared graham cracker pie crust and smooth the top.
- Cover loosely and place in the refrigerator for 2 to 4 hours or until well chilled.
- The last step is of adding some extra whipped cream is optional, but is a great idea. Add by the spoonful, or pipe it on top of the pie. You can also add a piece of fresh or canned pineapple, some crumbs from crushed graham crackers, and a maraschino cherry for a cute decoration.
Quick Facts
This no bake pineapple pie does need to be refrigerated because it's made with perishable ingredients. Refrigeration also helps stabilize the pie and keep it firm.
Pineapple contains enzymes that my cause it to turn bitter, ruining the taste of the pie. For consistent results, use canned crushed pineapple.
Beat one cup of cold heavy whipping cream with 2 tablespoon powdered or granulated sugar on high speed until stiff peaks form. This mean the whipped cream can hold its shape. Add ½ teaspoon vanilla extract to round out the flavor.
Top tips
Be sure to drain the pineapple well (use a spoon to press it through a mesh strainer). If the pineapple is too wet, it may keep the pie from setting up firmly. Reserve a tablespoon to add to the cream cheese mixture.
You can leave the pie out at room temperature for a couple hours, but should be refrigerated promptly if it starts getting too soft.
Other topping ideas include sweetened coconut shavings, white chocolate chips, and pineapple chunks
How to store
To make ahead of time: store in the refrigerator covered, for 2 to 4 hours.
Store any leftovers in the refrigerator covered for a day or two. Pineapple contains a lot of water, so it's likely to release its liquid in the bottom of the pan. It's safe to eat, but the curst will turn soggy.
Freezing isn't recommended.
What goes good with pineapple pie?
This refreshing pie should be a part of your summer line up, but it's also great all year long, not just on warm days.
Some delicious recipes to try are instant pot brisket, cherry tomato caprese salad, and Texas baked beans. Round out this scrumptious dinner with this pie for a satisfying dinner everyone will enjoy.
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📖 Recipe
No Bake Pineapple Pie
Equipment
Ingredients
- 8 ounces cream cheese softened
- ⅓ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 tablespoon pineapple juice optional
- 15-20 ounces canned crushed pineapple
- 8 -ounce tub Cool Whip whipped topping
- 1 -9 inch graham cracker pie crust or homemade
To Decorate
- Graham cracker crumbs
- Maraschino cherries
- Pineapple slices or chunks
- Extra Cool Whip or whipped cream
Instructions
- Place softened cream cheese, sugar, vanilla extract, and pineapple juice if using, in a large mixing bowl. Use an electric hand mixer to blend until well combined and creamy.
- Then, add cool whip and pineapple to the cream cheese mixture. Fold in until well incorporated.
- Spoon into prepared graham cracker pie crust and smooth the top.
- Cover loosely and place in the refrigerator for 2 to 4 hours or until well chilled.
- The last step is adding some extra whipped cream by the spoonful, or pipe it on top of the pie. You can also add a piece of fresh or canned pineapple, some crumbs from crushed graham crackers, and a maraschino cherry for a cute decoration.
Notes
- To make ahead of time: store in the refrigerator covered, up to a day ahead.
- Store any leftovers in the refrigerator covered for 3 or 4 days. Some liquid may seep through
- Freezing isn't recommended.
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