January 24, 2024
Review RecipeNo Bake Pineapple Pie
Indulge in our no bake pineapple pie, a creamy and easy-to-make dessert that combines velvety cream cheese, the tangy flavor of crushed pineapple, and the crunch of a graham cracker crust.
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Get ready to savor the luscious goodness of our no bake pineapple pie. This easy-to-make dessert combines the richness of cream cheese with the zing of pineapple, making it a refreshing and irresistible treat.
No Bake Pineapple Pie Ingredients
This delectable dessert comes together with just a handful of simple ingredients.
Cream cheese contributes a velvety texture, while cheesecake-flavored pudding mix enhances the cheesecake-like flavor.
Crushed pineapple provides a burst of tropical sweetness, balanced by the fluffiness of whipped topping. All of this goodness is nestled in a premade graham cracker crust.
You’ll need:
- 1 (8-ounce or 226-gram) package of cream cheese, softened
- 1 (3.4-ounce or 96-gram) box of cheesecake-flavored instant pudding mix
- 1 (20-ounce or 567-gram) can of crushed pineapple, well-drained
- 1 (8-ounce or 226-gram) container of whipped topping (Cool Whip), thawed, plus 1 cup for optional garnish
- 1 (6-ounce or 170-gram) 9-inch premade graham cracker crust
- 8 maraschino cherries (optional garnish)
Substitutions and Additions
CREAM CHEESE: If you prefer a different flavor profile, you can substitute different types of flavored cream cheese, such as strawberry or chocolate.
CHEESECAKE-FLAVORED INSTANT PUDDING MIX: Experiment with other pudding flavors like vanilla or white chocolate for a unique twist.
CRUSHED PINEAPPLE: Swap out the crushed pineapple with pineapple tidbits for added texture and a slightly different taste.
GRAHAM CRACKER CRUST: For a homemade touch, try making your graham cracker pie crust from scratch instead of using a pre-made graham cracker crust.
How To Make This No Bake Pineapple Pie Recipe
Our delicious pineapple pie comes together by mixing the cream cheese, pudding, pineapple, and whipped topping before spreading it in the buttery crust. Let’s dive into this quick dessert.
STEP ONE: Using either a stand mixer, or a medium-sized mixing bowl (2-3 quarts) and a handheld electric mixer, on medium-high speed, beat the softened cream cheese for 30 seconds until smooth.
OUR RECIPE DEVELOPER SAYS
Make sure your cream cheese is at room temperature to ensure you don’t end up with lumps in your cream cheese mixture.
STEP TWO: Sprinkle the cheesecake pudding mix over the cream cheese. Continue to beat for another 30 seconds until well combined.
STEP THREE: Add the drained crushed pineapple and continue mixing until the pineapple is completely incorporated.
STEP FOUR: Fold in the thawed whipped topping. Spread the pineapple mixture into the graham cracker crust.
PRO TIP:
Place the crust in its foil pan inside a glass pie plate to give you added stability when transporting it to the refrigerator.
STEP FIVE: Cover the pie and chill in the refrigerator for at least four hours or until completely set. Slice eight slices of the pineapple pie.
Garnish the individual slices with a dollop of one cup of whipped topping. Place one maraschino cherry in the center of the whipped topping. Keep refrigerated until ready to serve.
PRO TIP:
Don’t skip the chilling time. You want to make sure your pie is nicely set before serving.
How To Serve
Serve each slice of this delicious dessert with a drizzle of caramel sauce for an extra layer of sweetness.
Accompany your no bake pineapple cream cheese pie with a scoop of vanilla ice cream for a delightful contrast of temperatures and textures.
Serve this cool treat with a refreshing glass of iced tea or a vanilla latte to wash it down.
For more no-bake recipes that we are sure you will enjoy, check out our no bake raspberry pie and no-bake Oreo cheesecake.
Storage
We have some helpful tips for storing this pie so that you can enjoy it later.
MAKE AHEAD: You can prepare the filling ahead of time and assemble the pie just before serving for the freshest taste.
IN THE FRIDGE: Store any leftovers of this creamy pineapple pie covered in the fridge for up to five days. Make sure to keep it chilled until ready to serve.
IN THE FREEZER: If you want to freeze it, this pie can be stored in the freezer for up to one month in an airtight container. Allow it to thaw overnight in the fridge before serving.
Why We Love This Recipe
QUICK AND EASY: This no-bake pineapple cream pie is a breeze to make, making it a go-to dessert for busy days.
CREAMY AND REFRESHING: The combination of cream cheese and pineapple creates a lusciously creamy and tropical flavor that’s simply irresistible.
CUSTOMIZABLE: You can customize this recipe with various substitutions and garnishes, making it suitable for any occasion.
Indulge in the delightful flavors of our no bake pineapple pie, a mouthwatering treat that’s perfect for any occasion. With its creamy texture and tropical twist, this dessert is a crowd-pleaser that’s ready in no time.
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
While canned pineapple is recommended for this delicious pie recipe, you can use fresh pineapple if you prefer. Just make sure it’s well-drained to avoid excess moisture.
Can I make this pie without the pudding mix?
The pudding mix adds a unique flavor and texture, but you can make a simplified version of this no bake dessert recipe without it if desired.
Can I add shredded coconut to the filling for extra flavor?
Shredded coconut would be a delicious addition to the filling for a tropical twist.
Can I use homemade whipped cream instead of whipped topping?
You can substitute homemade whipped cream for the whipped topping in this easy recipe. Just be sure to whip it until stiff peaks form.
Can I make this pie in advance for a special occasion?
Yes, you can make the filling ahead of time and assemble the pie just before serving for the best results.
What can I substitute for the graham cracker crust?
You can use a different type of crust, such as a chocolate cookie crust or a shortbread crust, for a unique flavor.
More Recipes You’ll Love
No Bake Pineapple Pie
Indulge in our no bake pineapple pie, a creamy and easy-to-make dessert that combines velvety cream cheese, the tangy flavor of crushed pineapple, and the crunch of a graham cracker crust.
Prep Time 15 minutes
Total Time 4 hours 15 minutes
Servings 8
Ingredients
- 8 ounces cream cheese, softened (226-gram)
- 3.4 ounces cheesecake-flavored instant pudding mix (96-gram)
- 20 ounces crushed pineapple, well-drained (567-gram)
- 8 ounces whipped topping thawed, plus 1 cup for optional garnish (226-gram)
- 6 ounces 9-inch premade graham cracker crust (170-gram)
- 8 maraschino cherries, optional garnish
Instructions
- Using either a stand mixer, or a medium-sized mixing bowl (2-3 quarts) and a handheld mixer, on medium-high speed, beat the softened cream cheese for 30 seconds until smooth.
- Sprinkle the cheesecake pudding mix over the cream cheese. Continue to beat for another 30 seconds until well combined.
- Add in the drained crushed pineapple and continue mixing until the pineapple is completely incorporated.
- Fold in the thawed whipped topping. Spread the mixture into the graham cracker crust.
- Cover the pie and chill in the refrigerator for at least 4 hours or until completely set. Slice 8 slices of the pineapple pie. Garnish the individual slices with a dollop of the 1 cup of whipped topping. Place 1 maraschino cherry in the center of the whipped topping. Keep refrigerated until ready to serve.
Notes
- Make sure your cream cheese is at room temperature to ensure you don’t end up with lumps in your cream cheese mixture.
- Place the crust in its foil pan inside a glass pie plate to give you added stability when transporting it to the refrigerator.
- Don’t skip the chilling time. You want to make sure your pie is nicely set before serving.
Nutrition
Calories: 366kcal | Carbohydrates: 46g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 29mg | Sodium: 287mg | Potassium: 181mg | Fiber: 2g | Sugar: 33g | Vitamin A: 440IU | Vitamin C: 7mg | Calcium: 68mg | Iron: 1mg
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