No Bake Pineapple Pie

slices of Pineapple Pie topped with whipped cream and cherries

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 Time15

Chill Time4

Total Time4 15

Course: Dessert

Cuisine: American

Keyword: No Bake Pineapple Pie Recipe

Servings:

Calories: 366kcal

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