Pineapple Cream Pie – super quick and easy no bake recipe, ready in 10 minutes! Serve this creamy tropical flavor dessert for potluck, holidays and parties. A rich decadent creamy filling made of cream cheese and cool whip loaded with crushed pineapple and grated coconut on a graham cracker crust, topped with whipped topping and maraschino cherries is a tropical dream!
Pineapple Cream Pie
Made with simple ingredients in only 10 minutes, this pie will become your favorite summer dessert. Why do I like Pineapple Cream Pie? I love recipes that don’t require too much time and are easy to make. It’s no bake! It’s especially important in summer when I avoid turning on the oven. I like pineapple and coconut in desserts.
Pineapple Cream Pie
Which ingredients are necessary to make Pineapple Cream Pie:
- Graham cracker crumbs
- unsalted butter
- granulated sugar
- full fat cream cheese
- powdered sugar
- crushed pineapple
- shredded coconut
- cool whip
- whipped topping
- maraschino cherries for decoration
Which ingredients are necessary
You will find the amount of ingredients and preparation details at the bottom of the post in the recipe card!
How to prepare Pineapple Cream Pie?
Step 1. Make the crust, it’s quick and easy without baking, with only 3 ingredients. If you want to speed up the process, take a ready-made crust that you can buy at the supermarket. However, I prefer homemade crust that I make myself, it only takes 5 minutes.
Make the crust
Step 2. Make the filling. Combine all the ingredients for the filling, add a cool whip and fold to combine.
Make the Filling
Step 3. Spread the filling over the crust, top with whipped cream, then decorate the pie.
Spread the filling over the crust, top with whipped cream, then decorate the pie.
Tips and tricks:
Squeeze all the liquid from the pineapple, so that your pie does not become runny. Put the pineapple in a sieve to rest for a few minutes and then press it with a spatula until the liquid is completely drained.
The safest way to drain the liquid out of the pineapple is to use a large cheesecloth (so you can collect the corners). Place the cheesecloth over the sieve. Put crushed pineapple in it. Squeeze out the liquid by pressing with a spatula, then gather the corners of the cheesecloth and twist to squeeze out as much juice as possible.
Pineapple Cream Pie
Can I make it ahead of time? Yes. Make the pie one day before serving, it takes that long for the filling to form and become solid and for the flavors to combine.
How to store the leftovers? Wrap pie plate or store in an airtight container, leave it in the fridge, for no longer than 3 days.
Can I freeze it? I don’t recommend freezing, the texture will be different after thawing.
Pineapple Cream Pie
Pineapple fans, this dessert PINEAPPLE PRETZEL SALAD is all you need. Looking for a creamy, no-bake dessert, perfect for hot summer days NO BAKE LEMON CREAM PIE is a perfect choice.
If you like delicious quick and easy pies, I have another perfect recipe for you! MILLIONAIRE PIE pleasure in every bite ⇓ ⇓
Millionaire Pie
Serve this perfect dessert after summer dinner and be sure that it will be a hit.. all year round, especially during summer and be sure your guests will enjoy it.
Pineapple Cream Pie - Easy Recipe
Pineapple Cream Pie – super quick and easy no bake recipe, ready in 10 minutes! Serve this creamy tropical flavor dessert for potluck, holidays and parties, all year round, especially during summer and be sure your guests will enjoy it.
Ingredients
CRUST:
- 1 1/2 cups graham cracker crumbs
- 6 tablespoon unsalted butter, melted
- 1/4 cup granulated sugar
FILLING:
- 8 ounces full fat cream cheese, softened to room temperature
- 3/4 cup powdered sugar
- 20 ounces crushed pineapple, well drained
- 1 cup shredded coconut
- 8 ounces cool whip, thawed
TOPPING:
- 1 cup whipped cream
- Maraschino cherries - Optional
Instructions
TO MAKE THE CRUST:
- Spray a 9 inch pie plate with a non-stick spray. In a medium-sized bowl, combine ingredients for the crust. Stir, until all the crumbs are evenly coated.
- Press down on the bottom and sides of the pie plate using a hard object (I use a measuring cup). Place in the fridge while you prepare the filling.
TO MAKE THE FILLING:
- Leave 1 tablespoon of crushed pineapple and 1 tablespoon of coconut on the side to decorate the pie. In a large bowl, beat cream cheese and powdered sugar on low speed until smooth. Add well-drained pineapple and coconut and beat on low speed to combine. Fold in a cool whip.
- Spread over graham cracker crust. Leave in the fridge for at least 6 hours, preferably overnight
Notes
- Squeeze all the liquid from the pineapple, so that your pie does not become runny. Put the pineapple in a sieve to rest for a few minutes and then press it with a spatula until the liquid is completely drained.
- The safest way to drain the liquid out of the pineapple is to use a large cheesecloth (so you can collect the corners). Place the cheesecloth over the sieve. Put crushed pineapple in it. Squeeze out the liquid by pressing with a spatula, then gather the corners of the cheesecloth and twist to squeeze out as much juice as possible.
- Use full fat cheese for a richer taste. Take the cheese out of the fridge at least 1 hour before using, so that it can soften, it will be easier to beat it smooth and without any lumps. Cream cheese is best at room temperature.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 433Total Fat: 23gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 34mgSodium: 200mgCarbohydrates: 55gFiber: 2gSugar: 43gProtein: 4g