Pineapple Pie

During the holidays or summer party season, you want a Rolodex of quick, straightforward desserts to bring to gatherings. This pineapple pie fits any occasion nicely, thanks to its decadent filling of crushed fruit mixed with whipped cream and graham cracker crust. We love that it takes just 10 minutes to pull together, and then you just pop it in your refrigerator until it’s time to serve. It’s the ideal recipe to lean on when looking for a sweet treat that requires little fuss in the kitchen.

Ingredients for Pineapple Pie

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• Pineapple cream filling: To create the filling for this pie, we combine sweetened condensed milk, crushed pineapples and lemon juice. Then we fold that tangy mixture together with whipped topping.
• Crust: We opt for store-bought graham cracker crust to keep this pineapple pie recipe easy breezy.
• Optional toppings: Chopped toasted macadamia nuts and additional crushed pineapple add to the presentation of the finished pie.

Directions

Step 1: Make the filling

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Combine the condensed milk, crushed pineapple and lemon juice. Fold in the whipped topping.

Step 2: Assemble the pie, then chill

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Pour this filling into the prepared graham cracker crust. Refrigerate the pineapple pie until you’re ready to serve it, topped with toasted macadamia nuts and additional crushed pineapple, if desired.

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Pineapple Pie Variations

• Get creative with the crust: Try crushing shortbread cookies or pecan sandies instead of graham crackers and mixing them with melted butter to create a delicious crust.
• Top it with coconut: The tanginess of pineapple pairs deliciously with the sweetness of coconut. To upgrade the flavor of this pie, sprinkle shredded coconut on top.
• Torch the top: Use a kitchen torch to gently caramelize the top of this pie, giving it a subtle smoky flavor and a beautiful appearance.

How to Store Pineapple Pie

Store this pineapple pie in an airtight container in the refrigerator for up to three days to maintain its decadent texture and rich flavor.

Can you make pineapple pie recipes ahead of time?

You can prepare this pineapple pie in advance for a gathering or dinner party. Follow the recipe, then store the dessert in an airtight container and refrigerate it for up to three days, until you’re ready to serve.

Can you freeze this pineapple pie recipe?

Store this pineapple pie in the freezer in an airtight container or vacuum-sealed for up to two months. When you’re ready to eat it, thaw it at room temperature until the filling is soft enough to enjoy, 30 to 45 minutes.

How long does pineapple pie last?

If you have leftover pineapple pie, you can store it in an airtight container or vacuum-sealed wrap. It will last in the refrigerator for up to three days, or in the freezer for up to two months.

Pineapple Pie Tips

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Can I make a vegan version of this recipe for pineapple pie?

If you prefer plant-based sweets, you can make a few swaps for this recipe. Use sweetened condensed oat milk and vegan whipped coconut topping for the filling. Double-check that the graham cracker crust doesn’t contain dairy too. Then you can follow the recipe, remembering that the texture and flavor may vary slightly from this original version.

Can I swap the pineapple in this pie for another fruit?

Although we enjoy the tangy-sweet flavor the pineapple adds to this dessert, feel free to replace it with another fruit. We do suggest using canned fruits because they’re syrupy and ripe. Fold canned cherries, peaches or pears into this delicious and creamy filling.

Can I make my own graham cracker crust for this pineapple pie?

To make your own homemade graham cracker crust, crush 24 graham cracker squares and combine them with 1/3 cup of melted butter and 1/4 cup of sugar. Press the mixture onto the bottom and up the sides of an ungreased 9-inch pie plate, and bake the crust at 375°F until it’s lightly browned, 8 to 10 minutes. Make sure the crust is fully cooled before you pour in the pie filling.

Should I use fresh or store-bought lemon juice for pineapple pie?

Although the recipe calls for just 1/4 cup, we recommend you use fresh lemon juice for this pineapple dessert. Store-bought juice can be the slightest bit bitter—not a flavor you want in pineapple pie.