This cool pineapple pie is a no-bake dessert that combines a creamy, tangy filling with a buttery graham cracker crust. It’s incredibly easy to put together—no oven required—and the bright pineapple flavor makes it perfect for warm days or potlucks. The filling sets up beautifully in the fridge, giving you a sliceable pie that’s both refreshing and indulgent.
Ingredients
- For the crust:
- 1 ½ cups (150 g) graham cracker crumbs (about 12 full sheets)
- ¼ cup (50 g) granulated sugar
- 6 tablespoons (85 g) unsalted butter, melted
- For the filling:
- 1 can (20 oz / 570 g) crushed pineapple, undrained
- 1 package (8 oz / 226 g) cream cheese, softened
- 1 can (14 oz / 396 g) sweetened condensed milk
- ¼ cup (60 ml) fresh lemon juice (about 1 lemon)
- 1 teaspoon vanilla extract
- 1 cup (240 ml) heavy whipping cream
- ¼ cup (30 g) powdered sugar
Instructions
- Make the crust: In a medium bowl, combine graham cracker crumbs and sugar. Pour in melted butter and stir until all crumbs are moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch (23 cm) pie pan. Place in the refrigerator while you prepare the filling.
- Drain the pineapple: Place the crushed pineapple in a fine-mesh strainer over a bowl. Press with a spoon to extract as much juice as possible. You should have about 1 cup (240 ml) of juice—reserve it for another use or discard. Set the drained pineapple aside.
- Beat cream cheese: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the sweetened condensed milk and beat until fully combined. Mix in the lemon juice and vanilla extract.
- Fold in pineapple: Gently fold the drained crushed pineapple into the cream cheese mixture until evenly distributed.
- Whip the cream: In a separate chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form. Use a hand mixer or stand mixer with the whisk attachment.
- Combine: Fold the whipped cream into the pineapple mixture in two additions, using a spatula. Be gentle to keep the filling light and airy.
- Assemble: Pour the filling into the prepared crust and smooth the top with a spatula.
- Chill: Refrigerate the pie for at least 4 hours, preferably overnight, until firm and set.
- Serve: Slice and serve cold. Optionally garnish with additional whipped cream and pineapple tidbits.
Tips
- Drain the pineapple well: Excess juice will make the filling runny and prevent it from setting. Press firmly and even squeeze with a clean kitchen towel if needed.
- Use full-fat cream cheese: Low-fat or non-fat cream cheese can make the filling softer and less stable. Let it soften to room temperature for a smooth, lump-free texture.
- Chill thoroughly: The pie needs at least 4 hours to set, but overnight is best. If you’re in a hurry, place it in the freezer for 2 hours, but let it sit at room temperature for 10 minutes before slicing.
- Make it ahead: This pie can be made up to 2 days in advance. Keep it covered in the refrigerator until ready to serve.
Serving Suggestions
Serve this cool pineapple pie as a refreshing dessert after a barbecue or a spicy meal. It pairs well with a dollop of whipped cream and a sprinkle of toasted coconut. For a pretty presentation, garnish with fresh mint leaves or a few maraschino cherries. It’s also a great make-ahead dessert for holidays like Easter or Mother’s Day.
Variations
- Pineapple-Coconut: Add ½ cup (40 g) sweetened shredded coconut to the filling along with the pineapple. Toast some extra coconut for topping.
- Pineapple-Mango: Replace half of the crushed pineapple with finely chopped fresh mango for a tropical twist.
- Graham Cracker Crust Swap: Use vanilla wafer crumbs or shortbread cookie crumbs instead of graham crackers for a different flavor.
- No-Cream Version: For a lighter filling, substitute the heavy cream with 2 cups (480 ml) of thawed frozen whipped topping (like Cool Whip). Fold it in gently.
Storage and Reheating
Store leftover pie in the refrigerator, covered with plastic wrap or foil, for up to 3 days. The crust may soften slightly over time, but it will still taste delicious. This pie is meant to be served cold—do not reheat it. If you need to firm it up again, place it in the freezer for 30 minutes before serving.
Frequently Asked Questions
Can I use fresh pineapple instead of canned? Yes, you can. Use about 2 cups (340 g) of finely chopped fresh pineapple. Make sure to drain it well, as fresh pineapple can be juicier than canned. You may need to increase the lemon juice slightly to balance the sweetness.
Why is my filling runny? The most common cause is not draining the pineapple enough. Also, make sure the cream cheese is softened and the whipped cream is stiff. If the pie hasn’t set after 4 hours, it may need more chilling time. If it’s still runny after 6 hours, you may have added too much juice.
Can I make this pie without a mixer? Yes, you can whisk by hand, but it will take longer. Make sure the cream cheese is very soft so you can beat it with a wooden spoon. Whip the cream with a whisk until stiff peaks form—this may take 5-7 minutes.
Can I freeze this pie? Yes, you can freeze it for up to 2 months. Wrap the pie tightly in plastic wrap and then foil. Thaw in the refrigerator overnight before serving. The texture may be slightly softer after thawing, but it will still be tasty.
What can I do with the leftover pineapple juice? You can use it to make a simple syrup for cocktails, add it to smoothies, or use it to sweeten iced tea. It will keep in the refrigerator for up to a week.
Can I use a store-bought crust? Absolutely. A 9-inch (23 cm) store-bought graham cracker crust will work perfectly. Skip the crust-making steps and simply fill it.