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No bake creamy pineapple pie

No bake Creamy Pineapple pie

A refreshing creamy pineapple pie filling inside of a graham cracker crust. Best way to end a summer meal.
Prep Time 15 mins
Total Time 15 mins
Course Dessert
Cuisine American
Servings 8 people
Calories 483 kcal


  • Large mixing bowl
  • Measuring cups and spoons
  • Large spoon
  • 9 inch pie pan
  • Food processor


Graham cracker crust

  • 2 cups graham cracker crumbs
  • 12 tbsp unsalted butter
  • ¼ cup brown sugar
  • pinch of salt

Creamy pineapple filling

  • 14 oz sweetened condensed milk
  • 8 oz pineapple crushed and undrained
  • cup lemon juice fresh
  • 8 oz cool whip thawed


Graham cracker crust

  • In a food processor, pulse graham crackers down to a fine crumb mixture. Mix together graham crackers, melted butter, brown sugar, and pinch of salt together. Press mixture firmly into a 9 inch pie pan. Bake at 350° for 7-8 minutes. Let cool.

Creamy pineapple filling

  • In a large mixing bowl, add in the condensed milk, crushed pineapple, and lemon juice and mix until combined. Fold in the thawed whipped topping.
  • Pour the filling into the baked graham cracker crust. Refrigerate until set (2-4 hours). Serve and enjoy! Add on crushed nuts on top or additional pineapple.


Serving: 8peopleCalories: 483kcalCarbohydrates: 61gProtein: 7gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 67mgSodium: 226mgPotassium: 303mgFiber: 1gSugar: 46gVitamin A: 724IUVitamin C: 17mgCalcium: 203mgIron: 1mg
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