This easy 4-ingredient pineapple pie recipe combines one 20-ounce can of undrained crushed pineapple, one 14-ounce can of sweetened condensed milk, three large egg yolks, and one prepared 9-inch graham-cracker pie crust. The filling takes only about 5 to 10 minutes to mix, bakes at 350°F (175°C) for approximately 15 minutes, and needs at least 2 hours in the refrigerator before slicing.
Every bite is creamy, bright, and pleasantly tropical, with sweet pineapple flavor balanced by the buttery crunch of graham crackers. Because the pineapple remains undrained, its juice becomes part of the smooth, flavorful filling rather than being poured down the drain.
Jump to RecipeWhy You’ll Love This Recipe
This pineapple pie is the kind of dessert that feels special without requiring a long ingredient list or complicated pastry work. The filling is stirred together in one bowl, poured into a ready-made crust, and baked just long enough to set.
The texture lands between a soft custard and a creamy fruit pie. Sweetened condensed milk gives it a smooth, rich sweetness, while crushed pineapple brings a sunny tang and tender fruit texture to every forkful.
It is also a practical dessert for busy days. You can prepare the pie in minutes, let the oven do the short baking job, and use the chilling time to finish dinner or prepare another treat, such as our pineapple lush cake.
The recipe is especially useful when you want a dependable dessert with familiar pantry ingredients. There is no separate crust to roll, no stovetop custard to monitor, and no mixer required.
Ingredients You’ll Need
The ingredient list is intentionally short, but each item has an important role in the finished pie.
- Crushed pineapple: Use one 20-ounce can and keep it undrained. The pineapple juice contributes moisture, flavor, and the correct consistency for the filling.
- Sweetened condensed milk: One 14-ounce can supplies sweetness and a creamy body. Do not substitute evaporated milk, which has a different texture and sweetness.
- Egg yolks: Three large egg yolks help the filling set during baking and give it a smooth, custard-like feel.
- Prepared graham-cracker crust: A 9-inch crust provides a crisp, lightly buttery base and makes this recipe wonderfully convenient.
For the best result, use the can sizes listed rather than guessing from a larger container. A prepared crust should be ready to fill when you begin mixing, so there is no waiting between the filling and the oven.
If you enjoy simple desserts built around a few familiar ingredients, you may also like these four-ingredient peanut butter cookies for another easy baking project.
How to Make It Step-by-Step
Step 1: Heat your oven to 350°F (175°C), and place the prepared graham-cracker crust on a stable baking sheet if you prefer easier handling. Starting with a fully preheated oven helps the egg-based filling bake evenly from the moment it goes in.
Step 2: Add the undrained crushed pineapple, sweetened condensed milk, and three egg yolks to a mixing bowl. Stir steadily until the mixture looks uniform and creamy, but do not vigorously whisk, since excess air can create bubbles in the filling.
Step 3: Pour the blended filling into the prepared 9-inch crust. Use the back of a spoon to gently guide it into the corners and smooth the top without pressing hard on the crust.
Step 4: Bake for about 15 minutes at 350°F (175°C). The edges should look set, while the center should be lightly firm rather than completely rigid; this visual cue helps prevent overbaking.
Step 5: Remove the pie from the oven and allow it to cool before refrigerating. Cooling first helps protect the crust and prevents warm steam from causing excess moisture on the surface.
Step 6: Chill the pie for at least 2 hours before cutting. If your schedule allows, chill it for several hours or overnight, then use a sharp knife for especially clean slices.
Pro Tips for the Best Pineapple Pie
The most important tip is simple: do not drain the pineapple. It may seem unusual when you are used to draining canned fruit, but the juice is part of the recipe and helps the filling reach its intended texture.
Stir the mixture rather than beating it. A gentle blend keeps the filling smooth and reduces unnecessary air pockets, giving the baked pie a more even appearance.
Watch the pie closely near the end of its short baking time. The center should retain a small amount of softness when the pie comes out; chilling will finish the setting process.
Allow the dessert to cool before moving it into the refrigerator. The crust is more likely to stay crisp when the pie is not covered and chilled while it is still piping hot.
For serving, keep the decoration simple. A spoonful of whipped cream is a common optional topping, but the pie is complete and flavorful without it. If you prefer a dessert with a layered fruit profile, compare it with this pineapple banana dessert.
How to Store and Serve It
Store the cooled pie covered in the refrigerator. It must remain chilled because the filling is designed to become firmer and easier to slice after refrigeration.
For tidy portions, wipe the knife between cuts and use a gentle sawing motion through the graham-cracker crust. A long chill, particularly overnight, usually produces cleaner slices than the minimum 2-hour rest.
Serve the pie cold or very slightly tempered for a few minutes at room temperature. Its cool, creamy center is a refreshing finish after a savory meal, and the bright pineapple flavor makes it feel lighter than many rich baked desserts.
When planning a full menu, the tropical flavor also pairs naturally with savory pineapple dishes such as this slow cooker pineapple chicken. Finish with the pie after dinner, or bring it to a gathering where a make-ahead dessert is helpful.
Common Questions
Can I drain the pineapple? No. This version is made with undrained crushed pineapple, and the juice helps provide the right consistency and a fuller pineapple taste.
Can I skip the chilling time? It is not recommended. The pie needs at least 2 hours in the refrigerator to firm properly, and several hours or overnight chilling makes slicing easier.
Is whipped cream required? No. Whipped cream is an optional topping and is not included in the basic four-ingredient formula.
Is this a no-bake pie? No. This version is the baked style made with a graham-cracker crust, crushed pineapple, sweetened condensed milk, and egg yolks. Similar four-ingredient pineapple pies may use whipped topping or cream cheese instead, so always check the ingredient list.
If you like the flavor of classic pie in a playful format, our apple pie egg rolls are another dessert worth adding to your baking list.
Easy 4-Ingredient Pineapple Pie
Ingredients
Method
- Heat the oven to 350°F (175°C). In a bowl, stir together the undrained crushed pineapple, sweetened condensed milk, and egg yolks until the mixture is smooth and evenly blended.
- Pour the pineapple mixture into the prepared 9-inch graham-cracker pie crust. Spread the filling gently so the surface is even, taking care not to whip in excess air.
- Bake the pie for about 15 minutes, just until the filling is set around the edges and lightly firm in the center. Avoid baking longer than needed, since the pie will continue to firm as it cools and chills.
- Remove the pie from the oven and let it cool. Once it is no longer warm, refrigerate it for at least 2 hours before serving.
- Slice the thoroughly chilled pie with a sharp knife and serve. For the cleanest cuts, refrigerate the pie for several hours or overnight before slicing.
Notes
Final Thoughts
This easy 4-ingredient pineapple pie delivers a creamy, tropical dessert with very little preparation. Keep the pineapple undrained, stir the filling gently, bake until the edges are set and the center is lightly firm, and give the pie plenty of time to chill.
After at least 2 hours in the refrigerator, you will have a cool, smooth pie with a crisp graham-cracker base and plenty of bright pineapple flavor. It is simple enough for a weeknight and inviting enough for a holiday table, potluck, or relaxed summer gathering.
Make it ahead, slice it cold, and add whipped cream only if you want an extra finishing touch. The four-ingredient pie stands beautifully on its own.