No-Bake Pineapple Pie
This no-bake pineapple pie is so simple to make and it tastes so delicious! It has a creamy center with a tropical flavor and a graham cracker crust.
This no-bake pineapple pie is the most popular recipe on my YouTube channel The Happy Homemaker This is a perfect recipe for a potluck or on a day where it is too hot to turn on the oven. It is a wonderful dessert for a summer BBQ.
Why you will love this no-bake pineapple pie recipe
You will love this recipe because of its simplicity and how quick it comes together. Everything is un-baked which makes it a huge time saver as well. The blend of flavors, especially with the added lemon, really wakes up the taste buds and will leave anyone who tries it satisfied.
Ingredients
- Graham Cracker Crumbs– You can also crush your own
- Granulated Sugar– Adds that sweetness we all love
- Un-Salted Butter, melted- If you use salted do not add any extra salt
- Dash of salt– I prefer using sea salt
- Sweetened Condensed Milk- 300 ml can
- Crushed Pineapple- Strained very well, pushed through a sieve
- Lemon Juice- Fresh or bottled, this helps cut the sweetness of the condensed milk and helps the no bake dessert set
- Cool Whip- Thawed
How do you make no-bake pineapple pie?
- Start off by making the crust
- Mix together the graham cracker crumbs, sugar, salt and melted butter. Press into a 9 inch pie pan making sure to go up the sides as well and place it in the fridge to chill for 30 minutes.
- In a medium bowl add in the sweetened condensed milk and stir in the pineapple.
- Make sure to strain the pineapple very well or you can end up with a soggy crust and your pie may not set properly
- Mix in the lemon juice and then fold in the cool whip
- Add this to the chilled pie crust, you can also use a pre-made graham cracker crust from the store
- Place it in fridge for 4 hours to chill and set before serving.
Storage
Keep it stored in the fridge in an airtight container or covered with cling wrap for up to 3 days.
No-Bake Pineapple Pie
Ingredients
Crust
- 1 1/2 cups Graham cracker crumbs
- 1/4 cup granulated sugar
- Dash of salt
- 6 Tbsp. unsalted butter, melted
Filling
- 1 (300 ml) can sweetened condensed milk
- 1 cup crushed pineapple, strained very well
- 1/4 cup lemon juice
- 1 liter carton Cool Whip, thawed
Instructions
Crust
- Mix together the crumbs, sugar, salt and melted butter.
- Press into 9 inch pie pan. Press up the sides as well.
- Place it in the fridge for 30 minutes
Filling and assembling
- In a medium bowl, add in the condensed milk and stir in the pineapple, making sure the pineapple is strained very well.
- Mix in the lemon juice and fold in the cool whip.
- Add the filling to the pie crust and place it back in the fridge to set for 4 hours before serving.
