Go Back
Easy Pineapple Pie Recipe for a Tropical Dessert Delight

Easy Pineapple Pie Recipe for a Tropical Dessert Delight

This no-bake pineapple cream pie combines crushed pineapple, sweetened condensed milk, lemon juice, and whipped topping in a graham-cracker crust. Chill it until firm, then serve cold with your favorite tropical garnishes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 3 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Pie Ingredients
  • 1 9-inch crust, about 6 ounces Prepared graham-cracker crust
  • 1 20-ounce can Crushed pineapple in juice, well drained
  • 1 14-ounce can Sweetened condensed milk
  • 1/3 cup Fresh lemon juice
  • 1 8-ounce container Frozen whipped topping, thawed
Optional Flavoring
  • 1/2 teaspoon Vanilla extract

Method
 

Step-by-Step
  1. Drain the crushed pineapple very thoroughly. Press it in a fine-mesh strainer or gently squeeze it with paper towels to remove as much excess juice as possible.
  2. In a large mixing bowl, whisk the sweetened condensed milk and fresh lemon juice until the mixture thickens slightly.
  3. Stir the well-drained crushed pineapple into the condensed milk mixture. Add the vanilla extract if using, and mix just until incorporated.
  4. Fold in the thawed whipped topping with a spatula until the filling is evenly combined. Use gentle strokes and avoid overmixing, which can deflate the filling.
  5. Spoon the pineapple filling into the prepared graham-cracker crust. Smooth the top with the back of a spoon or an offset spatula.
  6. Cover the pie and refrigerate it for at least 3 to 4 hours, or preferably overnight, until firm. Serve cold with optional whipped topping, pineapple pieces, toasted coconut, or maraschino cherries.

Notes

Thoroughly draining the pineapple is the most important step for a firm pie. For cleaner slices, chill the pie overnight and place it in the freezer for 20 to 30 minutes before cutting; do not freeze it solid.