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Slice into a cool and creamy Pineapple Pie – it only takes 20 minutes to put together! This is an easy and yummy no bake pineapple pie recipe that you need to try over your next family dinner.
Table of Contents
Creamy Pineapple Pie Recipe
If you’re looking for the perfect and easy dessert recipe to make for everyone at the table to enjoy, then look no further! Everyone will love this Creamy Pineapple Pie Recipe, even the picky eaters.
Why you’ll love this recipe
- A satisfying graham cracker crust can be made from scratch or you can buy one from the store.
- There are only 5 ingredients!
- Leave the oven off all summer long and still enjoy pie!
5 Ingredients Needed
- Pineapple: canned crushed pineapple is the perfect addition.
- Cream cheese: make sure it’s softened to avoid lumps
- Sugar: Granulated sugar for sweetness.
- Cool Whip: You can also swap homemade whipped cream.
- Graham cracker pie crust: make your own graham cracker crust or buy from the store
How to make a pineapple pie
- Drain the can of crushed pineapple in a strainer for just a few minutes, then use a spatula to press the pineapple against the sides of the strainer to get as much liquid out as possible.
- Place the cream cheese and ¼ cup sugar in a large bowl then mix them together with a hand mixer until fully combined. Add some whipped topping and mix until smooth on low speed.
- Fold in drained pineapple.
- Place the pie filling over the graham cracker pie crust. Chill for at least 2 hours before serving.
- Garnish your pineapple pie as desired. Add in more whipped cream, crushed pineapple, and/or cherries.
Expert Tips
- I garnished with a little bit of finely diced fresh pineapple (you can also reserve a bit of the crushed pineapple that goes inside the pie for this).
- Use any flavor of whipped topping (regular, low fat, sugar-free, etc).
- To substitute fresh whipped cream, whip 1 ½ cups cold heavy whipping cream until stiff peaks form. Fold it into the cheesecake mixture (by hand; not with a hand mixer).
- Store in the refrigerator for up to 3 days. It’s not recommended to freeze the pie.
FAQs
Does pineapple pie need to be refrigerated?
Yes. To hold the pie together it should be refrigerated for up to 3 days.
Can you freeze this pie?
It is not recommended to freeze this pineapple pie recipe.
Can I use fresh pineapple?
You can but I find it easy to use the canned crushed pineapples since it saves so much time.
Pineapple Pie Recipe
A great pie that everyone will love. It is topped delicious pineapple and a cherry!
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Ingredients
- 1 (20oz) can crushed pineapple, drained and dried
- 8 ounces (226g) softened cream cheese
- ¼ cup (50g) granulated sugar
- 1 8 ounce container whipped topping, thawed
- 1 graham cracker pie crust
Instructions
- Drain pineapple in a strainer. Let drain for a few minutes then use a spatula to press the pineapple against the sides of the strainer to get as much liquid out as possible.
- Place cream cheese and sugar in a large bowl. Mix with a hand mixer until smooth.
- Add whipped topping and mix until smooth on low speed.
- Fold in drained pineapple.
- Place pie filling in pie crust. Chill at least 2 hours before serving.
- Garnish pie as desired, with more whipped cream, crushed pineapple, and/or cherries.
- Store in refrigerator for up to 3 days. It’s not recommended to freeze the pie.
Recipe Video
Recipe Notes
- I garnished with a little bit of finely diced fresh pineapple
- Use any flavor of whipped topping (Cool Whip)
- To substitute fresh whipped cream, whip 1 ½ cups cold heavy whipping cream until stiff peaks form. Fold it into the cheesecake mixture (by hand; not with a hand mixer).
Recipe Nutrition
Serving: 1serving | Calories: 188kcal | Carbohydrates: 18g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 23mg | Sodium: 151mg | Potassium: 49mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 305IU | Vitamin C: 0.05mg | Calcium: 27mg | Iron: 0.5mg
Nutritional information not guaranteed to be accurate
