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No Bake Pineapple Pie is cool and creamy and has just 5 ingredients. It’s the perfect easy pie recipe – you’ll fall in love after just one bite.
Why You’ll Love This 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.
- A satisfying graham cracker crust can be made from scratch or you can buy one from the store.
- There are only 5 ingredients if you use a store bought crust
- Totally no bake, full of pineapple and creamy flavor and perfect for a hot summer day.
5 Ingredients Needed
- Canned 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 pineapple pie filling over the graham cracker pie crust (in a 9-inch pie plate). Chill for at least 2 hours before serving.
- Garnish your pineapple pie as desired. Add in more whipped cream, crushed pineapple, and/or cherries.
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Expert Tips
- You can sprinkle the top 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).
Storage & Make Ahead
You can make this pie ahead up to 24 hours. Store in the refrigerator for up to 3 days. It’s not recommended to freeze the pie.
Pineapple Pie Recipe
Video
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.
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).
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Did you try this recipe? Click here to rate the recipe below.
Sorry, failed to give 5 stars and if I could “2 thumbs up” !!!!!!
I have made this pie often, it is wonderful!! Since it is just my husband and I, I do freeze it with no problem. Just cover with plastic wrap and then foil. I also make it with a traditional pastry crust since I’m not crazy about graham crust. And again, this pie is wonderful!!!!!!
Omg that is great pineapple pie I just made some and it taste great thanks for the recipe.
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