No-Bake Pineapple Pie
A cool and creamy dessert with bright pineapple flavor, perfect for hot days or gatherings.
Ingredients
For the pie
- 1 each graham cracker crust can be store bought or homemade
- 20 oz can crushed pineapple, well drained important to drain well to avoid a watery filling
- 1 box instant vanilla pudding mix (3.4 oz) thickens the filling
- 1 cup cold milk must be cold to activate the pudding mix
- 8 oz whipped topping, thawed makes the pie light and fluffy
Instructions
Preparation
- In a fine mesh strainer, press the crushed pineapple until it is well drained.
- In a mixing bowl, whisk together the instant vanilla pudding mix and cold milk for about 2 minutes until thick and smooth.
- Gently fold in the drained crushed pineapple and whipped topping until well combined.
- Pour the mixture into the graham cracker crust and spread evenly.
- Chill the pie in the refrigerator for at least 4 hours, preferably overnight.
Notes
For best results, ensure the pineapple is well drained to avoid a puddly texture. Variations can include switching the pudding flavor or adding toppings like toasted coconut or maraschino cherries.