If you're looking for a delicious and easy pineapple cream pie recipe, look no further! This pineapple cream pie is the perfect summer dessert recipe and is simple to follow and doesn't require any baking.
Plus, it's one of the easiest desserts you will ever make! All you need is some simple ingredients and a few minutes to make this creamy pineapple pie. It's perfect for any special occasion, or just anytime you are craving something sweet. It's great for serving as dessert after family dinners as well!
This was inspired by my strawberry cheesecake cookies recipe on this site and pairs well with this homemade mango ice cream.
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Why This Recipe Works
- You do not need your oven for this recipe, so it's perfect for warm days.
- This pineapple cream pie recipe is made with simple ingredients that you probably already have in your kitchen.
- The pineapple filling in this pie is light and refreshing, making it a great summer dessert.
- You can make your own graham cracker crust for this easy dessert, so there is no need to purchase one.
Ingredients
- Crushed graham crackers - any brand of graham crackers will work. You can also make this pie gluten-free by using crushed gluten-free graham crackers.
- Melted butter - this is what binds the graham crackers together, so the crust doesn't fall apart.
- Powdered sugar - I prefer to use powdered sugar because it dissolves easier than granulated sugar. However, you can pulse some granulated sugar in a food processor to make your own if needed.
- Cream cheese - make sure your cream cheese is softened before beginning this recipe.
- Softened butter - this helps to make the pineapple filling nice and creamy.
- Vanilla extract - try to find a clear version if you can.
- Heavy cream - this is what makes the pineapple filling light and fluffy.
- Sugar - this sweetens the pineapple filling.
- Crushed pineapple in heavy syrup - you can find this in the canned fruit aisle at your grocery store. Just be sure to drain it.
- Pineapple rings or pineapple wedges - these are for garnishing the pie. You could also use pineapple chunks or pineapple slices.
Variations
- Use fresh pineapple in this recipe instead of canned pineapple for a fresher flavor.
- Add some shredded coconut to the pineapple filling for a piña colada flavor.
- Add some mango or papaya chunks to the pineapple filling for a tropical twist.
- Top the pie with whipped cream, cool whip, and/or toasted coconut flakes for extra deliciousness!
- Add a squirt of lemon juice and a few maraschino cherries to the top for a yummy garnish.
- Use vegan cream cheese, vegan butter, and coconut cream instead of heavy whipping cream for a vegan pineapple pie.
Instructions
Add the graham cracker crumbs to a small bowl along with the melted butter.
Stir well to combine.
Press the crumb mixture into the bottom of an 8x8 cake pan or baking dish. Allow to
chill in the fridge for at least 30 minutes to set up.
Using either a stand mixer or a handheld mixer, cream together the softened butter, cream cheese, and vanilla.
In a clean bowl, add the heavy cream and ¼ cup of sugar. Beat on medium-high speed
for about 2 minutes until stiff peaks begin to form.
Gently fold the pineapple into the whipped cream.
Spread the cream mixture over the cream cheese layer.
Add the softened butter, cream cheese, and vanilla to a bowl.
Carefully add the powdered sugar a ½ cup at a time.
Mix until the cream cheese mixture is smooth.
Evenly spread the cream cheese filling over the completely cooled crust.
Add the additional 1 tablespoon of crushed graham crackers to the top as garnish.
Place the baking dish in the refrigerator for 4 hours to ensure the dessert is properly set.
Keep refrigerated until serving. Serve with a dollop of whipped cream and a wedge of
pineapple for decoration (optional)
Hint:
To make sure that your no bake pineapple pie recipe turns out perfect, make sure to use softened cream cheese and butter. This will help to make the pineapple filling nice and creamy.
You can also find a clear vanilla extract, which will help to keep the pineapple filling looking white and fluffy. And don't forget to drain your canned pineapple before adding it to the recipe!
Storage
Any leftover pie will last in the fridge for up to 5 days.
Freezing: pineapple cream pie can be frozen for up to 2 months. Be sure to wrap it tightly
in plastic wrap or aluminum foil before freezing.
Frequently Asked Questions
Yes, pineapple pie needs to be refrigerated. The cream cheese and whipped cream filling will spoil if left out at room temperature for more than 2 hours.
Yes, you can make pineapple pie without sugar by replacing the sugar with a sweetener and using fresh pineapple or pineapple without syrup. Unfortunately, you cannot replace the natural sugar that occurs in the pineapple itself, but you can reduce the amount of added sugar.
This pineapple cream pie is fantastic because it's a very easy recipe, and the end result is a delicious dessert that your friends and family will love.
The best parts are the buttery graham cracker pie crust and fluffy whipped topping. Plus, this recipe is perfect for a hot summer day when you want something sweet and refreshing. So why not give it a try? I promise you won't be disappointed!
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Recipe
Pineapple Cream Pie (No Bake)
Ingredients
- 1¾ cup graham crackers crushed plus 1 tablespoon for garnish
- 9 tablespoons butter melted
- 1¾ cup powdered sugar
- 4 ounces cream cheese softened
- 8 tablespoons butter softened
- 1 teaspoon vanilla extract clear if you have it
- 8 ounces heavy cream
- ¼ cup sugar
- 20 ounces crushed pineapple in heavy syrup drained
- Pineapple rings or wedges to decorate.
Instructions
- Add the graham cracker crumbs to a small bowl along with the melted butter. Stir well to combine.
- Press the crumb mixture into the bottom of an 8x8 cake pan or baking dish. Allow to chill in the fridge for at least 30 minutes to set up.
- Using either a stand mixer or a handheld mixer, cream together the softened butter, cream cheese, and vanilla. Carefully add the powdered sugar a ½ cup at a time. Mix until the cream cheese mixture is smooth.
- Evenly spread the cream cheese filling over the completely cooled crust.
- In a clean bowl, add the heavy cream and ¼ cup of sugar. Beat on medium-high speed for about 2 minutes until stiff peaks begin to form.
- Gently fold the pineapple into the whipped cream. Spread the cream mixture over the cream cheese layer.
- Add the additional 1 tablespoon of crushed graham crackers to the top as garnish.
- Place the baking dish in the refrigerator for 4 hours to ensure the dessert is properly set.
- Keep refrigerated until serving. Serve with a dollop of whipped cream and a wedge of pineapple for decoration (optional)
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