This no-bake pie recipe has been passed down for four generations in my family. It has cream cheese, pineapples, cool whip, and a graham cracker crust. This is super easy to make and delicious too. This no-bake pineapple cream cheese pie has been a fan favorite everywhere I have taken it for dessert. It is a holiday tradition for us.
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A Delicious Recipe for Generations
In the 1960s, a lady at her church gave my grandmother this recipe. My grandma prepared it for her family of five, and they loved it. This pie became a tradition for our family’s Thanksgiving and Christmas get-togethers. My grandmother would take it to potlucks and church events. Whenever she took it somewhere, she was always asked for the recipe.
When my mom married and started a family, the tradition continued. I often remember arguing over who would get the last piece of the pie.
When I married and began making the pie, I learned quickly to make it in the mini graham cracker pie crusts. The mini pie crusts come in a six-pack. It takes two of these to use the filling.
So, now the holidays, we have six mini pies, and everyone is proportioned equally. The only thing is now; it is an argument to see who gets two!
My daughter is now married and making it for her small family that we can’t all be together for the holidays.
I love the tradition as much as I love the recipe. It brings back memories of the past. It is so delicious too.
Recipe Notes
Set your cream cheese out of the refrigerator for about 30 minutes to soften before you begin mixing the ingredients. Once the cream cheese is softened, place it in your mixing bowl. Add the granulated sugar. Blend until smooth.
This process works well if you have a stand mixer; if not, a regular mixer works just as well.
Before you add the crushed pineapple, drain them slightly. You do not have to smash them like you would a tuna can, but do drain the excess juice. I used not to drain them, but the pie ended up sloppy. It would not firm up enough to be able to cut slices.
After you have drained the excess juice, add the pineapples to your cream cheese and sugar mixture. Mix the pineapples into the cream cheese and sugar until well combined.
The cool whip can be used entirely, but I usually leave about an eighth to a quarter of it. This is to taste and how firm you want the pie to be.
Once the Cool Whip is folded and well mixed, you are ready to pour it into your graham cracker pie crust. If putting it into one regular-sized pie crust, dump all the filling in. You will need to distribute the pie filling evenly to the twelve mini graham cracker crusts if you use the mini ones.
Now that all the pie filling is in the pie crust, you need to cover it and let it chill in the refrigerator for at least three hours. Refrigerating for longer is good, too, to allow it to firm up for cutting and serving.
Easy for the Novice Cook
This recipe is a great one for novice cooks to prepare. Since it is a no-bake recipe, it is easy to prepare. The novice can easily prepare this and feel they contributed much to the celebration.
You only need to keep it chilled. This no-bake pineapple cream cheese pie will be great to take to dinner celebrations without worrying about keeping it warm. The no-bake also allows you to not worry about using up precious oven room during holiday dinner preparations. On those busy holiday dinner days when it seems all the dinner is in the oven at the last minute, this one is already completed and chilling.
It would be best if you prepared this well enough in advance, so it does have time to chill until firm enough to serve. This is one recipe that you can not rush during the chill time. We have tried to rush it, but it will not cut and serve without a mess.
Trust me; this no-bake pineapple cream cheese pie is worth the wait. I hope it is as big of a hit with you and your family as it has been with mine through the years.
I would love to hear from you in the comments as to how you and your family enjoyed this delicious dessert.
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