Pineapple Pie Recipe With Cream Cheese

No bake pineapple cream cheese pie.
Diana Rattray
Prep: 10 mins
Cook: 0 mins
Chill: 2 hrs
Total: 2 hrs 10 mins
Servings: 8 servings
Yield: 1 9-inch pie
Nutrition Facts (per serving)
382 Calories
26g Fat
34g Carbs
4g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 382
% Daily Value*
Total Fat 26g 34%
Saturated Fat 14g 69%
Cholesterol 62mg 21%
Sodium 206mg 9%
Total Carbohydrate 34g 13%
Dietary Fiber 1g 4%
Total Sugars 23g
Protein 4g
Vitamin C 7mg 35%
Calcium 64mg 5%
Iron 1mg 5%
Potassium 178mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A cool and delicious pineapple pie with cream cheese, this no-bake recipe can quickly become a favorite dessert for warm days when you want to keep the kitchen cool. The luscious filling is made with just three ingredients then placed in a graham cracker crust. It's an ideal make-ahead dessert for summer dinner parties and cookouts because it takes just minutes to whip up, and it's ready after a couple of hours in the fridge.

The pineapple pie filling is made with a large can of crushed pineapple, freshly whipped cream, and softened cream cheese. To avoid a soggy pie, you want to remove as much moisture as possible from the fruit, so be sure to squeeze or press the pineapple before folding it into the cream. And, while this recipe includes how to make fresh whipped cream, whipped topping will work out well if you want to reduce time and dishes.

Pour the filling into the crust of your choice. Prepared store-bought graham cracker crusts are good, or you can quickly make a homemade graham cracker crust with a few common ingredients. Use a thin crust if you prefer, or go with a deep-dish pie crust for extra crunch. There's no need to prebake the crust, but it's best when chilled for at least an hour before making the pie.

It's easy to adapt this into a vegan pineapple pie. Simply pick up vegan cream cheese, buy or make vegan whipped cream, and prepare a dairy-free graham cracker crust. You can also reduce the pie's sugar by switching to a sugar-free whipped cream and crust. These variations will be equally delicious, and everyone's sure to enjoy this homemade pineapple pie.


  • 1 cup heavy whipping cream

  • 1 (8-ounce) package cream cheese, at room temperature

  • 1/4 cup sugar

  • 1 (20-ounce) can crushed pineapple, squeeze to drain thoroughly

  • 1 (9-inch) graham cracker pie shell

Steps to Make It

  1. Gather the ingredients. Prepare the pie shell if making it from scratch.

  2. In a mixing bowl, whip the heavy cream to stiff peaks. Alternatively, you may use 2 cups of whipped topping.

  3. In a separate large bowl, beat the cream cheese and sugar together until light and fluffy.

  4. Fold in the whipped cream, then the drained crushed pineapple.

    Filling for pineapple cream cheese pie.
    Diana Rattray
  5. Spoon the cream cheese and pineapple filling mixture into the pie shell.

  6. Chill thoroughly until filling is set, about 2 to 3 hours.

    Pineapple cream cheese pie (no-bake).
    Diana Rattray