This no-bake pineapple pie recipe is so easy and only has 5 ingredients! With a Cool Whip and cream cheese base, it’s a delicious pineapple pie filling that’s perfect for a summer BBQ dessert!
I get that this dessert isn’t much to look at. I thought about sprinkling some toasted coconut on top or some other type of garnish, but I really wanted this to be a simple, easy recipe. No added flavors. Nothing extra that makes a person feel it’s too many steps.
This is just an easy pie that takes only 5 ingredients and maybe 10 minutes tops to prepare. And, honestly?? It tastes really good! It might be blah in appearance, but it’s one of those desserts that you just keep licking your fork and trying to talk yourself out of going back for more.
It’s a light and fluffy no-bake pie recipe that actually brings a lot of flavor with the pineapple pie filling!
How to Make Pineapple Pie Recipe
Start with a pre-made graham cracker crust because again… we’re going for easy!
About 30 minutes before you’re ready to make it, you want to set an 8 ounce block of cream cheese out to soften. I’ve also softened them in a bowl in the microwave. You just want to be really careful if you do this because you do not want to melt the cream cheese at all. Setting it out at room temperature is the safest way to soften it!
This recipe uses a 20 ounce can of crushed pineapple. You want to drain this very well! Not just hold the lid over the can opening and see what juices you get out… but REALLY drain it! I take a large spoon and push the back of the spoon against the pineapple over and over to get extra juice out.
If you leave the crushed pineapple too juicy, the filling won’t set up properly. This is also important if you plan on making this ahead of time, because the juice will continue to seep out and you don’t want “watery” stuff at the bottom of the pie plate under your crust. So listen to me and drain that pineapple!
The last key point is to make sure you make this with enough time that it can set up in the fridge. I would say a good 4 hours of chilling time before you cut into it. That will give you nice, clean slices! I actually cut mine a little too early (as you can see in the photo of the one slice). A few hours later, I cut it to actually serve at a party and it was much more firm!
Directions to Make No Bake Pineapple Pie
In a large mixing bowl, add 8 oz. softened cream cheese and 1/2 cup of sugar. Beat well to combine.
Add the drained, crushed pineapple (20 oz. can) and stir well to combine.
Next fold in an 8 oz. carton of thawed Cool Whip.
Spoon it all into a prepared graham cracker crust and refrigerate for about 4 hours or until firm.
How to Make a Homemade Graham Cracker Crust
If you prefer to make your own graham cracker crust, go right ahead! They definitely taste better, they just aren’t as convenient. So it’s a trade-off that’s up to you!
To make your own graham cracker crust from scratch, melt 6 tablespoons of butter in a medium size bowl. Then add 1/3 cup of sugar and 1.5 cups of graham crackers and stir well to combine completely.
Pour into an 8″ or 9″ pie plate and press firmly all along the bottom and up the sides.
Bake it at 375 for 7 minutes and then let it cool completely before you add the pineapple pie filling.
If you prefer it unbaked, you can chill your pie crust for about an hour and then add the pineapple pie filling to it.
Easy Pineapple Pie
- 8 oz Cream cheese softened
- 1/2 cup Sugar
- 20 oz Crushed Pineapple drained
- 8 oz Cool Whip thawed
- 1 Graham Cracker Crust
- In a mixing bowl, add cream cheese and sugar. Beat until well combined.
- Add drained, crushed pineapple. Stir well to combine.
- Fold in thawed Cool Whip until combined.
- Place the mixture into a graham cracker pie crust. Refrigerate for about 4 hours to chill and set up.