Name: Pineapple Cream Pie
Prep time: 20 min
Total time: 3 h 20 min
Cuisine: American
Ingredients: 1 graham cracker or digestive biscuit crust (homemade or store-bought); 8 oz cream cheese, softened; 1/2 cup sugar; 1 teaspoon vanilla extract; 1 1/2 cups whipped cream or whipped topping; 1 cup crushed pineapple, well drained; 1/2 cup pineapple chunks (for topping); 1/4 cup melted butter (if making crust)

Jump to Recipe·Print Recipe

Pineapple Cream Pie is a tropical-inspired dessert that offers a luscious blend of creamy filling and sweet pineapple chunks atop a crisp pie crust. With its balance of rich texture and fruity brightness, this pie is perfect for summer gatherings, special occasions, or a sweet ending to any meal.

Why You’ll Love This Recipe

This pie is incredibly refreshing and simple to make. The creamy filling contrasts beautifully with the juicy pineapple, while the crumbly crust adds a satisfying texture. It’s a no-fuss recipe that delivers big on flavor, and it’s especially ideal when served chilled on a warm day.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Graham cracker or digestive biscuit crust
Cream cheese
Whipped cream or whipped topping
Sugar
Vanilla extract
Crushed pineapple (drained)
Pineapple chunks (for topping)

directions

Prepare the crust by pressing graham cracker crumbs mixed with melted butter into a pie dish. Bake briefly or chill to set.
In a bowl, beat cream cheese until smooth. Add sugar and vanilla.
Fold in whipped cream and drained crushed pineapple until combined.
Spread the mixture into the prepared crust and smooth the top.
Chill the pie for at least 3 hours or overnight.
Before serving, top with pineapple chunks.

Servings and timing

Serves 6 to 8. Preparation time is 20 minutes, with a minimum chilling time of 3 hours. Total time: approximately 3 hours and 20 minutes.

Variations

Toasted Coconut Topping: Add a sprinkle of toasted coconut for extra flavor.
No-Cream Cheese Option: Use pudding mix and whipped topping as a base.
Citrus Twist: Add lime zest to the filling for a tangy contrast.
Nut Crust: Substitute the crust with crushed macadamia nuts for a tropical flair.

storage/reheating

Storage: Keep refrigerated for up to 3 days in an airtight container.

Reheating: Not applicable—serve chilled only.

FAQs

Can I use fresh pineapple?

Yes, but make sure to finely chop and drain excess juice.

Can I use a store-bought crust?

Yes, it saves time and works just as well.

Is this a no-bake pie?

Yes, except for the optional crust baking step.

Can I freeze it?

Yes, freeze without toppings for up to 1 month.

How do I prevent a watery filling?

Thoroughly drain the pineapple before mixing.

Can I use whipped topping instead of whipped cream?

Yes, both options work well.

Can I add gelatin to the filling?

Yes, for a firmer texture, dissolve gelatin in warm water and mix in.

Is this recipe gluten-free?

Use gluten-free graham crackers for the crust.

Can I make it in advance?

Yes, it’s best made the day before serving.

Can I substitute the fruit?

Yes, mango or peach are excellent alternatives.

Conclusion

Pineapple Cream Pie is a quick, refreshing dessert that’s sure to delight. With its tropical flavor and creamy filling, it’s a standout dish for warm weather and festive occasions. Simple, elegant, and indulgent—this pie deserves a place in your dessert rotation.

Pineapple Cream Pie

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pineapple Cream Pie is a tropical-inspired no-bake dessert with a creamy filling and sweet crushed pineapple, nestled in a buttery graham cracker crust and topped with pineapple chunks.

Author: Emma Harper
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 3 hours 20 minutes
Yield: 6–8 servings 1x
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Ingredients

Units Scale

1 graham cracker or digestive biscuit crust (homemade or store-bought)
8 oz cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 1/2 cups whipped cream or whipped topping
1 cup crushed pineapple, well drained
1/2 cup pineapple chunks (for topping)
1/4 cup melted butter (if making crust)

Cook Mode Prevent your screen from going dark

Instructions

If making the crust: mix graham cracker crumbs with melted butter and press into a pie dish. Bake at 350°F (175°C) for 8 minutes or chill for 30 minutes to set. Let cool completely.
In a bowl, beat softened cream cheese until smooth.
Add sugar and vanilla extract, mixing until fully combined.
Fold in whipped cream and drained crushed pineapple.
Spread the filling evenly into the prepared crust and smooth the top.
Chill in the refrigerator for at least 3 hours or overnight until set.
Before serving, top with pineapple chunks. Optionally, garnish with toasted coconut.