No Bake Pineapple Pie
This No Bake Pineapple Pie is cold, creamy, fluffy, and bright with pineapple flavor. It comes together in about 10 minutes, then chills until firm for an easy make-ahead dessert.
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.
Notes
Keep leftovers tightly covered in the refrigerator and eat within 4 days. The crust will soften a little over time, but the pie stays delicious cold. To freeze, wrap tightly in plastic wrap and freeze for up to 3 months; thaw slices in the refrigerator, or enjoy them slightly half-frozen on a hot day.
Nutrition
Calories: 375kcal
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