No-Bake Pineapple Cream Cheese Pie

Slice of pineapple cream pie on a white plate.

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This Pineapple Cream Cheese Pie is a quick and easy no-bake dessert.

Prep Time20

Additional Time4

Total Time4 20

Course: Dessert

Cuisine: American

Servings:

Calories: 450kcal

Author: Erica Schramek

Equipment

small bowl
pie plate
hand mixer or stand mixer
rubber spatula

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

US Customary - Metric

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.

Notes

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.

Chill your bowl and whisk before whipping the heavy cream to create lighter and fluffier whipped cream.

While this 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.

Storage: If you have leftover pie, store it in the refrigerator for up to four days.

Nutrition