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Pineapple Cream Pie (No Bake)

If you're looking for a delicious and easy pineapple cream pie recipe, pineapple cream pie is the perfect summer dessert recipe!
Course Dessert
Author Jenna Shaughnessy

Ingredients

  • 1¾ cup graham crackers crushed plus 1 tablespoon for garnish
  • 9 tablespoons butter melted
  • 1¾ cup powdered sugar
  • 4 ounces cream cheese softened
  • 8 tablespoons butter softened
  • 1 teaspoon vanilla extract clear if you have it
  • 8 ounces heavy cream
  • ¼ cup sugar
  • 20 ounces crushed pineapple in heavy syrup drained
  • Pineapple rings or wedges to decorate.

Instructions

  • Add the graham cracker crumbs to a small bowl along with the melted butter. Stir well to combine.
  • Press the crumb mixture into the bottom of an 8x8 cake pan or baking dish. Allow to chill in the fridge for at least 30 minutes to set up.
  • Using either a stand mixer or a handheld mixer, cream together the softened butter, cream cheese, and vanilla. Carefully add the powdered sugar a ½ cup at a time. Mix until the cream cheese mixture is smooth.
  • Evenly spread the cream cheese filling over the completely cooled crust.
  • In a clean bowl, add the heavy cream and ¼ cup of sugar. Beat on medium-high speed for about 2 minutes until stiff peaks begin to form.
  • Gently fold the pineapple into the whipped cream. Spread the cream mixture over the cream cheese layer.
  • Add the additional 1 tablespoon of crushed graham crackers to the top as garnish.
  • Place the baking dish in the refrigerator for 4 hours to ensure the dessert is properly set.
  • Keep refrigerated until serving. Serve with a dollop of whipped cream and a wedge of pineapple for decoration (optional)

Notes

To make sure that your no bake pineapple pie recipe turns out perfect, make sure to use softened cream cheese and butter. This will help to make the pineapple filling nice and creamy.
You can also find a clear vanilla extract, which will help to keep the pineapple filling looking white and fluffy. And don't forget to drain your canned pineapple before adding it to the recipe!
Any leftover pie will last in the fridge for up to 5 days.
Freezing: pineapple cream pie can be frozen for up to 2 months. Be sure to wrap it tightly in plastic wrap or aluminum foil before freezing.