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No-Bake Pineapple Cream Pie

There’s something wonderfully nostalgic about a chilled pineapple cream pie. It combines the bright, tropical sweetness of pineapple with a smooth, creamy filling and a crisp crumb crust—all without turning on the oven. This No-Bake Pineapple Cream Pie is especially convenient for warm days, family gatherings, potlucks, or whenever you want an impressive dessert with very little effort.

The filling is light and silky, with little pieces of pineapple throughout for bursts of fruity flavor. A buttery graham cracker crust gives the pie a pleasant crunch and balances the creamy center. The most important part of the recipe is allowing the pie enough time to chill so the filling becomes firm enough to slice cleanly.

Why You’ll Love This Pie

This dessert is easy to prepare but still feels special. There is no complicated pastry dough, no baking, and no water bath to worry about. Most of the work involves mixing a few ingredients and giving the pie time to set.

The pineapple also makes the dessert taste refreshing rather than overly heavy. For an even prettier presentation, you can finish each slice with whipped cream and a small pineapple piece just before serving.

Ingredients

For the Crust

1 ½ cups graham cracker crumbs
6 tablespoons unsalted butter, melted
3 tablespoons granulated sugar
Pinch of salt

For the Pineapple Cream Filling

1 can (20 ounces) crushed pineapple, packed in juice
8 ounces cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream, cold
¼ cup powdered sugar, for whipping the cream
1 tablespoon fresh lemon juice
1 cup sweetened shredded coconut, optional

For Garnishing

Whipped cream
Small pineapple pieces
Toasted coconut, optional
A few pineapple leaves or lemon zest, optional

Step-by-Step Method

1. Prepare the Pineapple

Begin by opening the crushed pineapple and draining it extremely well. Place it in a fine-mesh strainer and press gently with the back of a spoon to remove as much excess liquid as possible.

This step is important. Pineapple contains a lot of moisture, and too much liquid can make a no-bake filling loose and difficult to slice.

Set the drained pineapple aside while you prepare the crust.

2. Make the Graham Cracker Crust

In a medium bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and a small pinch of salt.

Stir until the crumbs are evenly coated and the mixture resembles damp sand.

Transfer the mixture to a 9-inch pie dish. Using the bottom of a measuring cup or a flat glass, firmly press the crumbs across the bottom and up the sides of the dish.

Pay particular attention to the edges because a firmly packed crust will hold together much better when you cut the finished pie.

Since this is a no-bake pie, place the crust in the refrigerator for at least 20–30 minutes while preparing the filling.