This Pineapple Cream Cheese Pie is a quick and easy no-bake dessert.
Who doesn't love the taste of a refreshing and tropical pineapple pie on a warm summer day? The sweet and tangy flavor combined with a creamy filling in a graham cracker pie crust is a match made in dessert heaven.
Enjoy this simple and hassle-free no-bake pineapple pie recipe. It is sure to become a family favorite.
Check out these other no-bake desserts; Chocolate Heath Trifle and Alcohol-Free Tiramisu.
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Why You Will Love This Recipe
- This is a great make-ahead dessert. In fact, it is best when made ahead and given plenty of time to chill in the refrigerator.
- As a no-bake dessert, it is a perfect summer treat. The best part is you can make this simple recipe without heating your kitchen.
- No cool whipped topping is necessary. The only ingredient you need to make whipped cream is heavy whipping cream. So why would you want to use Cool Whip which contains so many unnecessary ingredients?
- This creamy pineapple pie is super light and is great for a hot summer day when you don't want a heavy dessert.
Here are more fruity bright desserts you should try: Mango Creme Brulee, Fresh Raspberry Cupcakes, Panera Lemon Drop Cookies, Lemon Curd, Peach Oatmeal Bars, and Lemon Thyme Cheesecake.
Recipe Ingredients
You will need the following ingredients to make this bright and creamy Pineapple Cream Cheese Pie.
Graham Cracker Crumbs: You can either purchase preground graham cracker crumbs or crush up whole graham crackers. If you want an even easier crust just purchase a pre-made graham cracker crust.
Butter: I typically choose unsalted butter so that I can control the amount of salt in a recipe. Salt content between different brands of butter can vary.
Sugar: Graham crackers are already sweet so you will only need a small amount of granulated white sugar.
Salt: I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt which packs more densely than Diamond Crystal Kosher Salt. If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.
Crushed Pineapple: Be sure to drain the can of pineapple really well before adding it to the pie filling. Press the pineapple into a strainer to get out all of the excess juice. Too much pineapple juice will create a runny pie filling. When I drained my can of pineapple I collected almost two cups of juice.
Tip: Save the pineapple juice and mix it with a little coconut rum and white soda for a delicious drink to serve alongside this tropical pie.
Cream Cheese: You will want to use block cream cheese not the whipped cream cheese that comes in a tub. Remove the cream cheese from the refrigerator about 30 minutes before you want to make the pie to allow it to soften. Softened cream cheese is much easier to cream into a smooth consistency.
Powdered Sugar: Since this dessert isn't heated, powdered sugar will dissolve more easily than regular white sugar. There is also a small amount of cornstarch in powdered sugar which will help the pie to set.
Heavy Cream: Make sure your heavy cream is super cold. Cold heavy cream whips easier and is fluffier than warm heavy cream.
Rum: The addition of alcohol is completely optional. But if you want to transform this pineapple coconut pie into an amazing pina colada pie, stir in a couple of tablespoons of white rum into the filling.
Toasted Coconut: If you can't find already toasted coconut you can toast your own but you will have to use your oven briefly.
See the recipe card for full information on ingredients and quantities.
Substitutions and Variations
Crushed Pineapple: You can also use fresh pineapple or larger pineapple chunks. Chop them up in a food processor before using them.
Pineapple: Substitute chopped and drained mandarin orange slices for the crushed pineapple.
Graham Crackers: Don't have graham crackers? Feel free to substitute nilla wafers instead.
Toasted Nuts: For even more flavor top this pie with toasted nuts. I think macadamia nuts would be particularly tasty.
Rum: Lean into the pina colada flavors and add a splash of white rum to the pineapple cream cheese mixture before you fold in the whipped cream.
Step by Step Directions
Step 1: In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated with the butter and sugar. They will resemble wet sand. (Image 1)
Step 2: Press the mixture firmly into the bottom and sides of a 9-inch pie dish to form the crust. Place it in the refrigerator to chill while you prepare the filling. (Image 2)
Step 3: In a mixing bowl, beat the softened cream cheese until smooth and creamy. (Image 3)
Step 4: Add the powdered sugar, vanilla extract, and salt and beat on low speed until well combined. (Image 4)
Step 5: Set aside 3 tablespoons of the drained pineapple. Add the remaining drained crushed pineapple to the mixture and fold it in. (Image 5)
Step 6: In a separate bowl, whip the heavy whipping cream, 1 teaspoon vanilla extract, and salt. Start on low speed and gradually increase to high-speed until soft peaks form. (Image 6)
Tip: Chill your bowl and whisk before whipping the heavy cream to create lighter and fluffier whipped cream.
Step 7: Gently fold half the whipped cream into the cream cheese mixture until fully incorporated. (Image 7)
Step 8: Take the prepared graham cracker crust out of the refrigerator and pour the filling mixture into the crust, spreading it evenly. Smooth the top with a spatula to create an even surface. (Image 8)
Step 9: Top with the remaining whipped cream. (Image 9)
Step 10: Sprinkle the reserved crushed pineapple and toasted coconut across the top of the pie. (Image 10)
Step 11: Place the pie in the refrigerator for at least 4 hours, or until it sets and firms up.
Frequently Asked Questions
You can! This delicious dessert can be frozen whole or as individual slices. Make sure to place the pie in an airtight container to avoid freezer burn. This pie can be frozen for up to three months.
To Thaw: Place the pie in the refrigerator overnight to thaw.
Preheat your oven: Set your oven to 350°F (175°C) and allow it to preheat while you prepare the coconut.
Prepare the coconut: Spread the shredded or flaked coconut evenly on a baking sheet. Make sure it's in a single layer to ensure even toasting.
Toast in the oven: Place the baking sheet with the coconut in the preheated oven. Bake for about 5 to 10 minutes, depending on your desired level of toastiness.
Stir occasionally: After a few minutes in the oven, carefully remove the baking sheet and give the coconut a gentle stir to ensure even browning. This step helps prevent any pieces from burning.
Continue toasting: Return the baking sheet to the oven and continue toasting for another 2 to 5 minutes. Keep a close eye on it as coconut can go from perfectly toasted to burnt quickly.
Remove from oven and cool: Once the coconut reaches a light golden brown color and gives off a nutty aroma, take it out of the oven and transfer it to a cool surface. The coconut will continue to cook slightly due to residual heat, so removing it promptly is essential.
Let it cool completely: Allow the toasted coconut to cool completely on the baking sheet. As it cools, it will become crisp and ready to use in your desired recipe.
Yes for safety reasons this dairy-based pie needs to be stored in the refrigerator. Refrigeration also helps to set the pie and keep it from melting. This pie can be stored in the refrigerator for up to four days.
Expert Tips
- Remove the cream cheese from the refrigerator 30 minutes before making the pie to allow it to come to room temperature.
- Make sure to drain the pineapple really well. Too much pineapple juice will create a runny filling. I collected almost two cups of pineapple juice.
- Save the pineapple juice and mix it with a little coconut rum and white soda for a delicious drink to serve alongside this tropical pie.
- Chill your bowl and whisk before whipping the heavy cream to create lighter and fluffier whipped cream.
- While this no-bake pineapple cream cheese pie is quick and easy to make you will want to be sure to allow enough time to chill the pie and make sure it sets firmly. The pie should be chilled for a minimum of 4 hours.
More Summery Desserts
Thanks for Reading!
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📖 Recipe
No-Bake Pineapple Cream Cheese Pie
Equipment
- small bowl
- hand mixer or stand mixer
Ingredients
For the crust:
- 2 cups graham cracker crumbs approximately 1.5 sleeves
- ½ cup unsalted butter melted
- ¼ cup granulated white sugar
- pinch kosher salt
For the filling:
- 1 8oz package cream cheese softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- pinch kosher salt
- 1 20 ounce can crushed pineapple drained and divided
- 2 cups heavy cream whipped and divided
- 1 teaspoon vanilla extract
- pinch kosher salt
For the topping:
- toasted coconut flakes
Instructions
- In a medium-sized bowl, combine the 2 cups graham cracker crumbs, ½ cup unsalted butter, ¼ cup granulated white sugar, and pinch kosher salt. Mix until the crumbs are evenly coated with the butter and sugar. They will resemble wet sand.
- Press the mixture firmly into the bottom and sides of a 9-inch pie dish to form the crust. Place it in the refrigerator to chill while you prepare the filling.
- In a mixing bowl, beat the 1 8oz package cream cheese until smooth and creamy.
- Add the ½ cup powdered sugar, 1 teaspoon vanilla extract, and pinch kosher salt and beat on low speed until well combined.
- Set aside 3 tablespoons of the drained pineapple. Add the remaining 1 20 ounce can crushed pineapple to the mixture and fold it in.
- In a separate bowl, whip the 2 cups heavy cream, 1 teaspoon vanilla extract, and pinch kosher salt. Start on low speed and gradually increase to high-speed until soft peaks form.
- Gently fold half the whipped cream into the cream cheese mixture until fully incorporated.
- Take the prepared crust out of the refrigerator and pour the filling mixture into the crust, spreading it evenly. Smooth the top with a spatula to create an even surface.
- Top with the remaining whipped cream.
- Sprinkle with the reserved crushed pineapple and toasted coconut.
- Place the pie in the refrigerator for at least 4 hours, or until it sets and firms up.
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