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–+ servings
Pineapple Cream Pie – super quick and easy no bake recipe, ready in 10 minutes! Serve this creamy tropical flavor dessert for holidays, gatherings and parties, all year round, especially during summer and be sure your guests will enjoy it. 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 - Easy Recipe

by Dragana Raosavljev
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.
5 from 1 vote
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Prep Time 10 minutes
Chill time 6 hours
Total Time 6 hours 10 minutes
Course Easy
Cuisine American
Servings 8
Calories 433

Ingredients
  

CRUST:

  • 1 ½ cups graham cracker crumbs
  • 6 tablespoon unsalted butter melted
  • ¼ cup granulated sugar

FILLING:

  • 8 ounces full fat cream cheese softened to room temperature
  • ¾ 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.
  • 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

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.
  • Make the filling. Combine all the ingredients for the filling, add a cool whip and fold to combine.
  • Spread over graham cracker crust. Leave in the fridge for at least 6 hours, preferably overnight
  • Spread the filling over the crust, top with whipped cream, then decorate the pie.

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

Serving: 1gCalories: 433kcalCarbohydrates: 55gProtein: 4gFat: 23gSaturated Fat: 16gPolyunsaturated Fat: 6gCholesterol: 34mgSodium: 200mgFiber: 2gSugar: 43g
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