Frozen pineapple pie is a refreshing and tropical dessert perfect for warm days or when you need a no-bake treat. With a creamy pineapple filling nestled in a buttery crust, this pie is a sweet and tangy delight that’s easy to make and sure to impress.
Why You’ll Love This Recipe
- No-bake and simple to prepare, making it ideal for summer.
- Bursting with tropical pineapple flavor.
- Cool, creamy texture that’s perfect for a light dessert.
- Customizable with your favorite crust or garnishes.
- Make-ahead friendly for parties or gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Crushed pineapple (canned, drained, or fresh)
- Sweetened condensed milk
- Lemon juice (freshly squeezed for the best flavor)
- Whipped cream or whipped topping
- Graham cracker crust (store-bought or homemade)
Optional Garnishes:
- Whipped cream
- Pineapple slices or chunks
- Toasted coconut
- Maraschino cherries
Directions
- Prepare the Filling:
- In a large mixing bowl, combine the drained crushed pineapple, sweetened condensed milk, and lemon juice. Stir until well combined.
- Fold in Whipped Cream:
- Gently fold in the whipped cream or whipped topping until the mixture is light and fluffy.
- Assemble the Pie:
- Pour the filling into the graham cracker crust, spreading it evenly.
- Freeze:
- Cover the pie with plastic wrap or aluminum foil and freeze for at least 4-6 hours, or until firm.
- Garnish and Serve:
- Before serving, allow the pie to sit at room temperature for about 10 minutes to soften slightly. Garnish with whipped cream, pineapple slices, toasted coconut, or maraschino cherries if desired. Slice and serve immediately.
Servings and Timing
- Servings: Makes 8 slices.
- Prep Time: 10 minutes.
- Freeze Time: 4-6 hours.
- Total Time: 4 hours 10 minutes.
Variations
- Coconut Pineapple Pie: Add shredded coconut to the filling for extra tropical flavor.
- Pineapple Lime Pie: Substitute lime juice for lemon juice for a tangy twist.
- Chocolate Crust: Use a chocolate cookie crust instead of a graham cracker crust for a unique flavor pairing.
- Pineapple Mango Pie: Fold in diced mango for a tropical fruit medley.
- Low-Sugar Option: Use sugar-free sweetened condensed milk and whipped topping.
Storage/Reheating
- Storage: Store leftover pie covered in the freezer for up to 1 week.
- Freezing: This pie is meant to be frozen and served directly from the freezer.
- Reheating: Not applicable—serve cold.
FAQs
Can I use fresh pineapple instead of canned?
Yes, but make sure to crush it finely and drain any excess juice to avoid a runny filling.
Can I make this pie dairy-free?
Yes, use coconut cream instead of whipped cream and sweetened condensed coconut milk for a dairy-free version.
What if I don’t have a graham cracker crust?
You can make your own crust with crushed graham crackers and melted butter or use a cookie or pastry crust.
Can I add other fruits?
Absolutely! Diced mango, shredded coconut, or sliced bananas pair wonderfully with pineapple.
Why is my pie too soft?
Ensure you freeze the pie for the full recommended time, and avoid overmixing the filling to retain its structure.
Can I use a pre-made whipped topping?
Yes, store-bought whipped topping like Cool Whip works well and saves time.
How far in advance can I make this pie?
This pie can be made up to 2 days in advance and stored in the freezer until ready to serve.
Can I use pineapple chunks instead of crushed pineapple?
Crushed pineapple is recommended for a smoother texture, but finely chopped pineapple chunks can work if preferred.
How do I slice the pie neatly?
Use a sharp knife dipped in warm water and wiped clean between each slice for smooth cuts.
Can I serve this pie partially frozen?
Yes, allowing the pie to soften slightly before serving gives it a creamier texture.
Conclusion
Frozen pineapple pie is a delicious and refreshing dessert that’s easy to make and perfect for any occasion. Its creamy, tangy filling and cool texture make it a favorite for summer parties or as a simple yet impressive treat. Try this recipe and enjoy a tropical slice of paradise!
Print
Frozen Pineapple Pie
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Description
A creamy and refreshing no-bake pie featuring sweet pineapple and a smooth filling in a graham cracker crust, perfect for summer desserts.
Ingredients
- 1 pre-made graham cracker crust (9-inch)
- 1 (14 oz) can sweetened condensed milk
- 1 (8 oz) package cream cheese, softened
- 1 cup crushed pineapple, drained
- 1 (8 oz) container frozen whipped topping, thawed
- Optional garnish: additional whipped topping, pineapple slices, or fresh mint leaves
Instructions
- Prepare the Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Gradually add the sweetened condensed milk, mixing until well combined and creamy.
- Fold in the drained crushed pineapple until evenly distributed.
- Assemble the Pie:
- Pour the pineapple mixture into the pre-made graham cracker crust, spreading it evenly.
- Smooth the top with a spatula.
- Freeze:
- Cover the pie with plastic wrap or aluminum foil.
- Place in the freezer for at least 4 hours, or until the pie is firm.
- Serve:
- Before serving, allow the pie to sit at room temperature for about 10 minutes to soften slightly.
- Slice and garnish with additional whipped topping, pineapple slices, or fresh mint leaves if desired.
Notes
- Storage: Keep the pie covered in the freezer for up to 2 weeks.
- Variations: For a citrus twist, add a teaspoon of lemon or lime zest to the filling.
- Crust Options: A homemade graham cracker crust or a chocolate cookie crust can be used for a different flavor profile.