If you’re looking for a dessert that’s easy to make, irresistibly creamy, and bursting with tropical flavor, this Pineapple Cream Cheese Pie is it! It’s got the perfect balance of tangy cream cheese, sweet crushed pineapple, and a buttery graham cracker crust. And the best part? No baking required! Just mix, chill, and enjoy.
This pie is one of those recipes that feels like a little slice of summer, no matter what time of year it is. Whether you’re making it for a family gathering, a potluck, or just a weekend treat, it’s always a crowd-pleaser. Plus, it’s incredibly easy to put together, so even if you’re not a seasoned baker, you’ve got this!
Let’s dive into the recipe, starting with the base that holds all that creamy, dreamy filling together—the graham cracker crust.
Step 1: Make the Graham Cracker Crust
A good graham cracker crust is the foundation of so many amazing desserts, and this one is no exception. It’s buttery, slightly sweet, and has just the right amount of crunch to complement the soft and creamy filling. Here’s what you’ll need:
Ingredients for the Crust:
- 1 ½ cups graham cracker crumbs – The classic choice for a pie base, adding a hint of sweetness and crunch.
- ¼ cup granulated sugar – Gives the crust just the right amount of sweetness.
- ½ cup melted butter – Holds everything together while adding rich, buttery goodness.
Instructions:
- Combine the ingredients. In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand. This step is key—every crumb should be coated in butter to help the crust hold its shape.
- Press into the pie pan. Transfer the crumb mixture into a 9-inch pie pan, pressing it firmly into the bottom and slightly up the sides. You can use the back of a spoon or the bottom of a measuring cup to pack it down evenly.
- Chill the crust. Pop the pie crust into the refrigerator for at least 30 minutes to set. This helps it firm up before adding the filling.
👉 Pro Tip: If you want an extra crispy crust, you can bake it at 350°F (175°C) for about 8-10 minutes, then let it cool completely before adding the filling. But if you want to keep this recipe truly no-bake, chilling works just fine!
Step 2: Make the Creamy Pineapple Filling
Now comes the best part—the luscious, creamy pineapple filling! This filling is everything you want in a tropical dessert: smooth, tangy, sweet, and light as a cloud thanks to the whipped cream.
Ingredients for the Filling:
- 8 oz cream cheese, softened – The key to a rich and creamy texture.
- ½ cup granulated sugar – Sweetens the filling and balances the tanginess of the cream cheese.
- 1 teaspoon vanilla extract – A little splash for depth of flavor.
- 1 can (20 oz) crushed pineapple, well-drained – Brings in natural sweetness and a bright, tropical taste.
- 1 cup heavy whipping cream, whipped to stiff peaks – Gives the filling a light and airy texture.
Instructions:
- Beat the cream cheese and sugar. In a large mixing bowl, use a hand mixer (or stand mixer) to beat the softened cream cheese and granulated sugar until smooth and creamy. This should take about 2-3 minutes. Scrape down the sides of the bowl to make sure everything is well combined.
- Add the vanilla extract. Stir it in until fully incorporated.
- Fold in the crushed pineapple. Make sure your pineapple is well-drained before adding it to the mixture—too much liquid can make the filling runny. Gently fold it in until evenly distributed.
- Incorporate the whipped cream. Carefully fold in the whipped cream using a spatula. Be gentle with this step—you don’t want to deflate all that air you whipped into the cream! This is what gives the filling its light and fluffy texture.
At this point, your filling is smooth, creamy, and packed with pineapple flavor. And trust me, you’ll probably want to steal a spoonful (or two) before it even makes it into the crust!
Step 3: Assemble the Pie
Now that your crust has firmed up in the fridge, it’s time to add that luscious pineapple filling. This step is as simple as it gets!
Instructions:
- Fill the crust. Spoon the prepared pineapple cream cheese mixture into the chilled graham cracker crust. Use a spatula to spread it out evenly, making sure to fill every nook and cranny.
- Smooth the top. Once the filling is in, gently smooth the top with a spatula to create a nice, even layer. This helps give the pie that polished, bakery-style look.
At this point, you’re probably tempted to grab a fork and dive in—but trust me, letting the pie chill is so worth it for the best texture and flavor!
Step 4: Chill the Pie
The hardest part of this recipe? Waiting. But chilling is what gives this pie its perfect consistency—allowing the flavors to meld together while firming up the filling so it slices beautifully.
Instructions:
- Cover the pie. Place a sheet of plastic wrap over the pie to protect it while it chills.
- Refrigerate for at least 4 hours. This gives the filling time to set properly. If you can, chill it overnight for the absolute best texture!
Why is chilling important? The whipped cream in the filling needs time to stabilize, and the flavors get better the longer they sit together. If you slice into the pie too soon, it might be too soft to hold its shape.
Step 5: Add Toppings and Serve
Once your pie has had plenty of time to chill, it’s time for the finishing touches! While this pie is already delicious on its own, a few extra toppings can take it to the next level.
Optional Toppings:
- Whipped cream – Pipe or dollop some extra whipped cream on top for a decorative and creamy finish.
- Toasted coconut flakes – Adds a bit of crunch and a subtle nutty flavor.
- Cherries or pineapple slices – A classic garnish that makes the pie look even more tropical and inviting.
How to Serve:
- Slice with a sharp knife. For clean slices, run your knife under warm water, wipe it dry, then slice. Repeat between cuts for picture-perfect pieces.
- Enjoy chilled. This pie is best served straight from the fridge!
And just like that, your Pineapple Cream Cheese Pie is ready to enjoy. It’s creamy, fruity, and just the right amount of sweet—every bite tastes like a little slice of paradise.
FAQ: Your Pineapple Cream Cheese Pie Questions Answered
1. Can I use fresh pineapple instead of canned?
Absolutely! Just be sure to finely crush the fresh pineapple and drain it really well to remove excess juice. Too much moisture can make the filling runny.
2. How long does this pie last in the refrigerator?
This pie will stay fresh for up to 3-4 days when stored in the fridge, covered with plastic wrap or in an airtight container.
3. Can I freeze Pineapple Cream Cheese Pie?
Yes! This pie freezes well. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. To serve, let it thaw in the fridge overnight before slicing.
4. My pie filling is too soft—what went wrong?
If your filling isn’t setting properly, it’s usually because:
- The pineapple wasn’t fully drained, adding too much liquid.
- The whipped cream wasn’t stiff enough before folding it into the filling.
- The pie didn’t chill long enough—overnight chilling gives the best results!
5. Can I make this pie ahead of time?
Yes! This pie is actually better when made a day in advance because it gives the flavors time to develop and the filling to set properly.
6. Is there a way to make this pie even richer?
For an extra indulgent version, try adding a layer of sweetened whipped cream cheese on the bottom before adding the pineapple filling. You can also drizzle a little caramel or white chocolate on top!
Conclusion: A No-Bake Treat You’ll Make Again and Again
And there you have it—your very own Pineapple Cream Cheese Pie! This dessert is everything you could want in a summer-inspired treat: creamy, fruity, perfectly sweet, and incredibly easy to make. Whether you’re whipping it up for a backyard BBQ, a holiday table, or just because you’re craving something delicious, it’s always a winner.
Now, go grab a slice and enjoy every creamy, pineapple-filled bite.
Print
PINEAPPLE CREAM CHEESE PIE
- Total Time: 4 hours, 15 mins
Description
This Pineapple Cream Cheese Pie is a luscious no-bake dessert with a creamy, tangy filling loaded with crushed pineapple, nestled in a buttery graham cracker crust. It’s the perfect combination of tropical sweetness and rich creaminess!
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs – The base for a buttery, sweet crust.
- ¼ cup granulated sugar – Adds sweetness to the crust.
- ½ cup melted butter – Binds the crust together.
For the Filling:
- 8 oz cream cheese, softened – Provides a creamy, tangy base.
- ½ cup granulated sugar – Sweetens the cream cheese filling.
- 1 can (20 oz) crushed pineapple, well-drained – Adds sweet, tropical flavor.
- 1 cup heavy whipping cream, whipped to stiff peaks – Makes the filling light and fluffy.
- 1 teaspoon vanilla extract – Enhances the overall flavor.
Optional Toppings:
- Whipped cream – For a decorative finish.
- Toasted coconut flakes – Adds texture and tropical flair.
- Cherries or pineapple slices – For a bright and fruity garnish.
Instructions
1️⃣ Prepare the Crust
In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until the texture resembles wet sand.
Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan.
Chill the crust in the refrigerator for at least 30 minutes to set.
2️⃣ Make the Filling
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
Stir in the vanilla extract and mix until well combined.
Gently fold in the well-drained crushed pineapple, ensuring it’s evenly distributed.
Carefully fold in the whipped cream to keep the mixture light and airy.
3️⃣ Assemble the Pie
Spoon the pineapple cream cheese filling into the chilled graham cracker crust.
Smooth the top with a spatula for an even layer.
4️⃣ Chill the Pie
Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until firm.
For best results, chill overnight for the perfect set and texture.
5️⃣ Add Toppings and Serve
Before serving, garnish with whipped cream, toasted coconut flakes, and fruit slices if desired.
Slice and enjoy the creamy, tropical goodness!
Notes
- Draining the pineapple properly is crucial to avoid a watery filling.
- For a lighter texture, fold in the whipped cream gently—don’t overmix.
- Chilling overnight enhances the flavor and helps the pie set perfectly.
- If you love a crunchier crust, bake it at 350°F (175°C) for 8-10 minutes, then let it cool completely before filling.
- Prep Time: 15 mins
- Cook Time: 4 hours
