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Pineapple Cream Cheese Pie

Creamy Pineapple Pie

This Creamy Pineapple Pie is a refreshing no-bake dessert featuring a buttery graham cracker crust, a sweet and tangy pineapple cream cheese filling, and a fluffy whipped topping. Light, tropical, and perfect for warm-weather gatherings.
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Prep Time 20 minutes
Total Time 3 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Crust
  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
Filling
  • 8 oz cream cheese, softened full-fat recommended
  • 3/4 cup powdered sugar
  • 20 oz crushed pineapple, drained
  • 1 cup shredded coconut
Topping
  • 8 oz whipped topping, thawed
  • 1 cup whipped cream
  • as desired maraschino cherries optional garnish

Method
 

  1. In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press firmly into the bottom and sides of a 9-inch pie plate. Freeze for 10–15 minutes to set.
  2. Beat softened cream cheese until smooth. Gradually add powdered sugar and beat until light and fluffy.
  3. Fold in drained crushed pineapple and shredded coconut until evenly combined.
  4. Spoon the filling into the chilled crust and smooth the top.
  5. Gently fold together whipped topping and whipped cream until just combined. Spread or pipe over the pineapple filling.
  6. Garnish with maraschino cherries if desired. Refrigerate for 2–3 hours or until firm before slicing.

Notes

Be sure to thoroughly drain the pineapple to prevent a runny filling. For added flavor, lightly toast the shredded coconut before mixing it into the filling.