No Bake Pineapple Cream Cheese Pie
No Bake Pineapple Cream Cheese Pie is a fluffy, creamy no-bake pie you can make in about 10 minutes with 5 simple ingredients. Super easy recipe and the perfect dessert for a hot summer day.
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Delicious pineapple pie with cream cheese pie is a delicious dessert bursting with pineapple flavor. And it's the easiest dessert ever to make.
It comes together with creamy pineapple pie filling made from cream cheese, pudding mix, canned pineapple, and whipped topping in a buttery graham cracker crust.
The whole pie takes about 10 minutes to whip together, then needs a few hours to chill (don't we all?). It's the perfect no bake dessert for picnics, potlucks, and special occasion entertaining, or just a delicious treat to keep in the fridge during the warm summer months.
For more easy no-bake pie recipes, try Banana Pudding Pie, Strawberry Cool Whip Pie, and Chocolate Pudding Pie next! Hungry for a warm baked pie? Try this delicious pineapple pie.
Why You're Going to Love This Recipe
- Quick and easy dessert recipe you can make in about 10 minutes
- Light and airy with refreshing tropical flavors, the perfect summer dessert
- Easy no bake pie recipe you can make ahead of time
Ingredients
Cream cheese. Let the cream cheese soften at room temperature so it whips up to a smooth, fluffy consistency.
Crushed pineapple, drained. Drain the can of pineapple as well as you can. Too much liquid will keep the pie from setting up properly.
Instant vanilla pudding mix. You'll need one 4-serving size box. Ignore the directions on the box, you won't be preparing it with milk.
Cool Whip. Some of the whipped topping goes in the pie and the rest goes on the pie. If you're not a fan of Cool Whip, I recommend Truwhip as an alternative.
Graham cracker pie crust. You can use a pre-made graham cracker crust or make your own. You can get my recipe for homemade graham cracker crust right here.
Toasted coconut, optional. A little coconut on top adds crunch and even more tropical flavor.
Variations
Instant pudding mix. Try different flavors of instant pudding mix like vanilla, French vanilla, white chocolate, cheesecake, butterscotch, banana, or pistachio.
Graham cracker crust. Try a premade shortbread crust or make your own crust with Nilla wafers, gingersnaps, or pretzels.
How to Make Pineapple Cream Cheese Pie
Drain pineapple with a strainer. Use the back of a wooden spoon to press out as much juice as you can.
In a large mixing bowl, whip the cream cheese with an electric mixer until light and fluffy.
Add the drained crushed pineapple and dry vanilla pudding mix to the softened cream cheese. Mix for 2-3 minutes.
Use a rubber spatula to fold in 2 cups of the Cool Whip.
Spoon the pineapple pie filling into the prepared graham cracker crust.
Cover with plastic wrap and chill for 4 hours or overnight.
To serve, spread the remaining Cool Whip on top of the pie. If desired, sprinkle with toasted coconut. Serve with fresh fruit.
Storage
Store leftover no bake pineapple cream pie in an airtight container or wrapped in plastic wrap for 3-4 days. I insert toothpicks into the pie then cover it with plastic wrap to protect the topping.
Freezing Instructions
To freeze a whole or partial pie or individual servings, place them in the freezer on a plate or baking sheet until firm.
Once frozen, wrap in two layers of plastic wrap pressed onto the surface of the pie and a layer of aluminum foil.
To thaw, remove the aluminum foil and plastic wrap and cover loosely with plastic wrap to protect the top layer. Thaw in the refrigerator.
Store thawed pineapple cream cheese pie covered in the refrigerator for 3-4 days.
Make Ahead
No Bake Pineapple Cream Cheese Pie is a wonderful dessert to make in advance. Prepare the pie 4 to 24 hours ahead of time and keep it covered in the refrigerator until you're ready to serve.
How to Toast Coconut
Toasted coconut is a delicious topping or stir-in for creamy pies, fruit salads, cakes, cookies, candies, ice cream, pancakes -- pretty much everything! And it's really easy to make.
- Warm a dry skillet over medium heat.
- Add the coconut and reduce the heat to medium-low.
- Stir for 3-4 minutes until the coconut is lightly toasted.
- Once it starts to brown, immediately remove it from the heat and place it on a cool plate to stop the cooking process.
Success Tips
Drain the pineapple juice from the drained pineapple. Too much liquid will keep the pie from setting up properly.
Use room-temperature cream cheese so it will whip up smoothly and mix well with the pudding and pineapple.
FAQs
The preparation time for a no-bake pineapple cream cheese pie is only around 10 minutes. Keep in mind that the pie will need to set in the refrigerator for a few hours or overnight before serving.
Yes, this pie is an excellent make-ahead dessert. Once prepared, simply cover it with plastic wrap or aluminum foil and refrigerate it for at least 4 hours or overnight until ready to serve.
Yes, you can freeze the whole pie or individual slices. It's best to freeze it without any toppings besides the Cool Whip.
To freeze, place it in the freezer until firm. Once frozen, wrap it in a double layer of plastic wrap and again in foil. To thaw, remove all of the plastic wrap and foil and loosely cover with plastic wrap to protect the top layer. Thaw in the refrigerator.
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📖 Recipe
Easy Pineapple Cream Cheese Pie (No-Bake)
Ingredients
- 8 ounces cream cheese, softened
- 20 ounces crushed pineapple, well drained
- 3.4 ounces instant vanilla pudding mix 4-serving size box
- 8 ounces Cool Whip, divided or TruWhip
- 1 9" graham cracker crust
- toasted coconut or chopped nuts for serving, optional
Instructions
- In a large bowl, whip the cream cheese with a hand mixer until smooth. Add the drained crushed pineapple and vanilla pudding mix. Mix for 2-3 minutes.
- Use a rubber spatula to fold in 2 cups of the Cool Whip. Spoon the pie filling into the graham cracker crust.
- Chill for 4 hours or overnight. To serve, spread the remaining Cool Whip on top of the pie. If desired, sprinkle with toasted coconut or chopped nuts. Serve with fresh fruit.
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Notes
How to Toast Coconut
Toasted coconut is a delicious topping for this pie, and really easy to make.- Warm a dry skillet over medium heat.
- Add the coconut and reduce the heat to medium-low.
- Stir for 3-4 minutes until the coconut is lightly toasted.
- Once it starts to brown, immediately remove it from the heat and place it on a cool plate to stop the cooking process.
What if you just made the pudding as directed and add it to the recipe?
I haven't tried it, so I can't say for sure. I suspect the filling will be less firm and you will have more volume than one pie crust can hold -- but that's not a bad thing! You can use extra filling as a fruit dip or layer it into parfaits :). Let me know if you try it and how it goes! Cara
I’ve made a similar pie with Butterfinger bars (delicious) with any extra filling I put in a clear plastic cup with a top and give to my gluten free friends.
Sally, your Butterfinger version sounds amazing! I'll have to try that. And how lucky are your friends to get your extras! Thanks for the fun note :). Cara