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This no bake pineapple pie is cold, creamy, fluffy, and bright with pineapple—the perfect dessert when you don’t want to turn on the oven. It takes about ten minutes to stir together, then the refrigerator does the rest. You’re going to love how easy it is.
Why You’ll Love It
- Just five Ingredients — simple, straightforward, and easy to shop for.
- No oven needed — perfect for hot days when you want a chilled dessert.
- Creamy and fluffy — cream cheese and whipped topping make a light, smooth filling.
- Make-ahead friendly — refrigerate for at least 4 hours so it’s ready when you are.
- Bright pineapple flavor — crushed pineapple adds sweetness and a little tang.
Ingredient Notes
Use the regular full-fat block cream cheese here, not the whipped kind in a tub. The block gives the filling enough body to set up nicely. Let it soften on the counter first; cold cream cheese gets lumpy and will test your patience in ways no pineapple pie deserves.
For the whipped topping, an 8-ounce tub of Cool Whip is what I use. It’s dependable and easy, and I am not above a shortcut when the shortcut works. You can make homemade whipped cream if you’d rather, but I’ll be honest: on a hot afternoon, I’m usually reaching for the tub. I have standards, just not always the same standards every day.
The crushed pineapple needs to be drained very well. Like, press it in the sieve with a spoon and get bossy about it. Too much juice can make the filling soft and slumpy, and then your pretty slices will slowly ooze toward the edge of the plate. It still tastes good, of course. But it looks like it has given up on life.
Please use canned crushed pineapple, not fresh. Fresh pineapple has enzymes that can interfere with the filling, plus the texture is just not the same here. Save the fresh pineapple for fruit salad.
A store-bought 9-inch graham cracker crust is perfectly fine. Homemade works too, but this is a no bake pie and I prefer to keep the spirit of the thing intact.
Ingredients
- 1 (9-inch) graham cracker crust, store-bought or homemade—no judgment either way
- 8 ounces cream cheese, softened well; leave it out for a bit before you begin
- 8 ounces whipped topping, such as Cool Whip
- 20 ounces crushed pineapple, drained very thoroughly, with 2 tablespoons reserved for the top
- 1 cup powdered sugar
Instructions
In a large bowl, beat the softened cream cheese and powdered sugar with a hand mixer until the mixture is smooth and creamy. Take a minute here. Rushing this step can leave little cream cheese lumps around the bowl. Soft cream cheese makes all the difference.
Fold the whipped topping into the cream cheese mixture gently until it’s combined. You don’t need to beat it with the mixer—just use a spatula and a little patience. The filling should look pale, fluffy, and rather dangerously snackable.
Before adding the pineapple, set aside 2 tablespoons for the top. Fold the remaining well-drained crushed pineapple into the filling. Make sure you really did drain it. I know I already said that, but a wet can of pineapple is the one tiny thing that can throw the whole easy operation sideways. And it’s always when you’re in a hurry, naturally.
Spoon the pineapple filling into the graham cracker crust and spread it out gently. It will be fairly soft at this point—that’s normal. Scatter the reserved pineapple over the top for a little color and a hint of what’s waiting inside.
Refrigerate the pie for at least 4 hours before slicing. I know the recipe may seem like it ought to be ready sooner, but don’t tempt fate. The chilling time is what lets it firm up enough to slice. If you want especially neat slices, pop the fully chilled pie into the freezer for about 20 minutes before serving. Not long enough to freeze solid, just enough to give it a little backbone.
Variations
I tend to leave this pie alone because it’s already doing what it needs to do, but you can add a little extra pineapple on top right before serving. It makes it look fresher.
You could use a homemade graham cracker crust if you have one ready, and that does give it a more buttery flavor. I’ve also seen people use other crumb crusts, but I wouldn’t fuss with that unless you have a particular reason. Graham crackers and pineapple are old friends.
You could try stirring shredded coconut into the filling, though the texture can get a little busy. I skipped it after that.
A little maraschino cherry garnish would look pretty for a retro sort of presentation, though that’s not part of this pie as written. I’m not saying you should do it. I’m saying I wouldn’t stop you.
Storage & Reheating
There’s no reheating here, obviously. Please do not put this pie in the microwave unless you’re trying to create a dairy-based cautionary tale.
Keep leftovers covered tightly in the refrigerator and eat them within 4 days. Plastic wrap works, though if you have one of those pie carriers with the clear domed lid, now is its moment. The crust will soften a little over time, but the pie is still very good cold straight from the fridge—the sort of thing you eat standing at the counter with a fork while waiting for coffee to brew.
It freezes well too. Wrap it tightly in plastic wrap and freeze for up to 3 months. I like to freeze individual slices if there’s enough left, which there usually isn’t. Let a slice thaw in the refrigerator when you want it. It’s especially nice half-frozen on a blazing hot day, almost like pineapple cheesecake ice cream, only without the price tag or the tiny wooden spoon.
Final Notes
This is not one of those desserts that changes your life, and frankly I don’t trust recipes that promise that. It’s a simple cold pie. It has cream cheese, whipped topping, pineapple, sugar, and a crust you don’t have to make if you don’t feel like it. That is plenty.
But there’s something comforting about having a recipe like this around. The kind you can make when company calls at noon and says they might stop by later, or when you want dessert without turning the kitchen into a production.
Make it early, let it chill, and slice it cold. Maybe sit outside for a minute after dinner if the mosquitoes aren’t acting like they own the property. Summer goes fast. It always does.
No Bake Pineapple Pie
Ingredients
- 1 (9-inch) graham cracker crust store-bought or homemade
- 8 ounces cream cheese softened well
- 8 ounces whipped topping such as Cool Whip
- 20 ounces crushed pineapple drained very thoroughly, with 2 tablespoons reserved for the top
- 1 cup powdered sugar
Instructions
- In a large bowl, beat the softened cream cheese and powdered sugar with a hand mixer until the mixture is smooth and creamy, taking time to avoid cream cheese lumps.
- Gently fold the whipped topping into the cream cheese mixture with a spatula until combined and fluffy; do not beat it with the mixer.
- Before adding the pineapple to the filling, set aside 2 tablespoons of the well-drained crushed pineapple for the top.
- Fold the remaining very well-drained crushed pineapple into the filling until evenly combined.
- Spoon the pineapple filling into the graham cracker crust and spread it out gently; the filling will be fairly soft at this point.
- Scatter the reserved pineapple over the top of the pie for a little color and a hint of the pineapple inside.
- Refrigerate the pie for at least 4 hours before slicing so the filling can firm up enough to cut cleanly.
- For especially neat slices, place the fully chilled pie in the freezer for about 20 minutes before serving, just long enough to give it a little extra firmness without freezing it solid.