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Easy No-Bake Pineapple Pie Recipe

Easy No-Bake Pineapple Pie

A light, creamy pineapple pie made with crushed pineapple, sweetened condensed milk, lemon juice, and whipped topping in a prepared graham-cracker crust. This simple refrigerator dessert needs no baking and yields 8 slices.
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Prep Time 10 minutes
Total Time 4 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Pie Ingredients
  • 1 9-inch crust, approximately 6 ounces Prepared graham-cracker crust
  • 1 20-ounce can Crushed pineapple, undrained
  • 1 14-ounce can Sweetened condensed milk
  • 1/3 cup Freshly squeezed or bottled lemon juice
  • 1 8-ounce container Frozen whipped topping, thawed

Method
 

Step-by-Step
  1. Place the undrained crushed pineapple in a mixing bowl. Keeping the juice with the fruit is important because it contributes to the correct consistency of the filling.
  2. Stir in the sweetened condensed milk and lemon juice until the mixture is evenly combined. The lemon juice helps thicken the condensed-milk mixture as the filling comes together.
  3. Gently fold in the thawed whipped topping until no large streaks remain. Use a light hand instead of vigorous mixing so the whipped topping keeps the filling airy.
  4. Spoon the pineapple mixture into the prepared graham-cracker crust. Smooth the top with a spatula or the back of a spoon for an attractive finish.
  5. Cover the pie and refrigerate it for at least 4 hours, or preferably overnight, until firmly set. Slice the pie cold and return leftovers to the refrigerator promptly.

Notes

Use undrained crushed pineapple, sweetened condensed milk rather than evaporated milk, and whipped topping thawed in the refrigerator. If the pie seems soft after chilling, refrigerate it longer instead of freezing it solid.