Hey, y'all! There's no better way to cap off an evening than with dessert. Even better? A dessert that doesn't require any baking! I hope y'all love my No Bake Pineapple Pie as much as I do. It's light, fluffy, and always a crowd favorite.
No Bake Pineapple Pie
No Bake Pineapple Pie Ingredients
- 1 pre-made graham cracker crust
- 8 oz. frozen whipped topping
- 1 block cream cheese, softened
- ½ cup white granulated sugar
- 20 oz. crushed pineapple, fully drained
- drained pineapple tidbits, optional, for topping
- maraschino cherries, optional, for topping
How to Make No Bake Pineapple Pie
- In a stand mixer, cream together the cream cheese and white sugar. Mix until fully combined. Add fully-drained crushed pineapple and mix until combined. Fold in the frozen whipped topping with a spatula.
- Pour mixture into the pre-made graham cracker crust.
- Refrigerate for 2 hours, at minimum, to let the pie set up before serving. I like to put it in the freezer for a few minutes, too, which really firms it up.
- Garnish, optionally, with drained pineapple tidbits and maraschino cherries.
Frequently Asked Questions
I am of the opinion that homemade crust - both traditional and graham cracker - is not worth the hassle. If you want to make a homemade crust, you absolutely can. That said, for this recipe, I enjoy using a pre-made graham cracker crust.
You can absolutely use low-fat cream cheese and fat-free frozen whipped topping. I don't like sugar substitutes, but if you do, that would be an easy way to lessen the calories.
Pro Tips for Making This Recipe
- Be sure to fully drain the crushed pineapple, which can take longer than you would think. If you do not drain it well, the pie will be too thin.
- You must refrigerate this pie for a few hours prior to serving, as it is necessary for it to set up. That said, I do like to pop it in the freezer to firm it up to an even greater extent + shorten the time between making the pie and eating it.
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No Bake Pineapple Pie Recipe
No Bake Pineapple Pie
Equipment
- Stand mixer
Ingredients
- 1 pre-made graham cracker crust
- 8 oz. frozen whipped topping
- 1 block cream cheese softened
- ½ c. white granulated sugar
- 20 oz. crushed pineapple fully drained
- drained pineapple tidbits optional, for topping
- maraschino cherries optional, for topping
Instructions
- In a stand mixer, cream together the cream cheese and white sugar. Mix until fully combined. Add fully-drained crushed pineapple and mix until combined. Fold in the frozen whipped topping with a spatula.
- Pour mixture into the pre-made graham cracker crust.
- Refrigerate for 2 hours, at minimum, to let the pie set up before serving. I like to put it in the freezer for a few minutes, too, which really firms it up.
- Garnish, optionally, with drained pineapple tidbits and maraschino cherries.
Notes
- Be sure to fully drain the crushed pineapple, which can take longer than you would think. If you do not drain it well, the pie will be too thin.
- You must refrigerate this pie for a few hours prior to serving, as it is necessary for it to set up. That said, I do like to pop it in the freezer to firm it up to an even greater extent + shorten the time between making the pie and eating it.
Y'all come back now, ya hear?
My best,
JC
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