Name: No Bake Pineapple Pie
Prep time: 10 min
Total time: 10 min
Ingredients: 1 (9-inch) graham cracker crust ((store-bought or homemade)); 8 ounces cream cheese (softened); 8 ounces whipped cream ((such as Cool Whip)); 20 ounces crushed pineapple (drained); 1 cup powdered sugar

By: Jill Mills Posted: Mar 20, 2026

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This No Bake Pineapple Pie is smooth, creamy, and light with a filling made of cream cheese and cream cheese, while crushed pineapple adds a tropical flair. Made with just 5-ingredients and 10 minutes of prep, it’s the perfect dessert for summer.

Pineapple is one of my favorite summer flavors. It’s fruity and tropical and there are so many fun ways to use it. I always keep a few cans of crushed pineapple in the pantry so I can whip up desserts like pineapple delight and this pineapple pie anytime.

I love this pineapple pie because it’s so quick and easy to make. The filling is made with Cool Whip and cream cheese, similar to other summer favorites like Kool Aid pie, and a bit of powdered sugar adds just the right amount of sweetness. Served chilled, it’s perfect for those hot summer days when you’re craving a luscious dessert that’s not too heavy and doesn’t require turning on the oven.

Why We Love This Pineapple Pie Recipe

Only 5 ingredients. The ingredients list for this pie is short and sweet, with just 5 basic ingredients including a graham cracker crust, crushed pineapple (obviously), cream cheese, and Cool Whip.
10 minutes of prep. While this no bake pineapple pie is a great make-ahead dessert because it needs to chill for at least 4 hours before serving, the actual hands-on time is just 10 minutes. Mix the cream cheese, add the other ingredients, and dump it all into the pie crust. So easy!
No baking required. And, my favorite part – there is absolutely no baking or cooking required to make this pie. Not even a microwave! All you need is a mixer and a bowl.

Overhead view of ingredients needed to make pineapple pie

Key Ingredients

Here’s an overview of the five ingredients needed to make this no bake pie. Scroll down to the recipe card at the end of the post for the exact measurements.

Graham cracker crust – Grab one at the store or make your own with graham cracker crumbs and butter.
Cream cheese – Use regular, full-fat cream cheese in the brick for the best results.
Cool Whip – Adds the light, fluffy texture to the filling.
Crushed pineapple – Be sure to drain it well to avoid too much moisture in the pie. If you have pineapple chunks, you can toss them in a food processor to make crushed pineapple.
Powdered sugar – Sweetens the pie and helps balance the acidity of the cream cheese and pineapple.

How To Make Pineapple Pie

This pie is truly so crazy simple to make. It takes just a few minutes! The printable instructions can be found in the recipe card below.

Overhead view of pineapple pie in a white pie plate

Mix the cream cheese. Combine the cream cheese and powdered sugar in a large bowl until smooth and creamy.
Add the other ingredients. Gently fold in the whipped topping, followed by the pineapple (reserving 2 tablespoons for garnish.)
Assemble. Pour the filling into the crust. Top with the reserved pineapple.
Chill. Refrigerate the pie for at least 4 hours before slicing.

A no bake pineapple pie with one slice missing

Recipe Tips & Tricks

Here are a few things to keep in mind when making this no bake pineapple pie.

Drain the pineapple. Be sure to drain the crushed pineapple very well. Too much liquid will cause the filling to collapse and not set properly.
Use softened cream cheese. To ensure a creamy and smooth filling, let the cream cheese soften to room temperature before starting the recipe. I usually leave it on the counter for a bit, though you can always pop it in the microwave in 15 to 30 second intervals.
Chill before slicing. The filling will be very soft at soft, so be sure to make the pie far enough in advance that it can chill in the fridge for at least 4 hours. Otherwise, the filling will slide out of the crust when sliced.
Freeze for clean slices. For cleaner slices, you can pop the pie in the freezer for about 20 minutes (after it’s set from the fridge) before slicing.
Skip the fresh pineapple. It’s important to use canned pineapple for this recipe. Fresh pineapple contains more enzymes that can impact the final filling and doesn’t have the same texture.

A bite of pineapple pie on a fork in front of a slice on a plate

Proper Storage

Fridge: Keep leftover no bake pineapple pie stored in the fridge, covered tightly with plastic wrap. It’s best enjoyed within 4 days.
Freezer: This pie also freezes well. Cover with plastic wrap and freeze for up to 3 months.

5 from 3 votes