For a fun twist on fruit pie, try this easy no-bake pineapple pie recipe. A quick graham cracker crust is covered in a sweet pineapple curd and then topped with a thick cloud of fresh whipped cream. It’s truly an amazing pineapple dessert!
This no-bake pineapple pie recipe is one of my mom’s greatest hits and it often showed up at family get-togethers over the years. No one is exactly sure of the recipe’s origin, although we do know it has gone through some reinvention over the years, including the version I share below.
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This easy recipe uses canned pineapple and comes together quite easily with about only 20 minutes in hands-on time required. Most of the ingredients can be stashed away in your store cupboard to use when thoughts of this pie call out to you. The warmth of the ginger in the homemade graham cracker crust pairs very well with the slight sourness of the custardy pineapple filling.
This makes an easy dessert recipe for a hot summer day. Fresh summer flavours are always welcome at BBQ’s, picnics, or any other special occasion. This refreshing pie or my No-Bake Cheesecake with Dream Whip are simple recipes you can whip up in no time.
Main Ingredients
All you need are a few simple ingredients to make this perfect summer dessert.
- Crust: I use graham cracker crumbs, sugar, ground ginger, and melted butter to make this crust. If you can’t find graham cracker crumbs then make your own by pulsing whole crackers in a food processor. You can also use a pre-made graham cracker pie crust to make it even easier!
- Pineapple curd: Canned pineapple tidbits or canned crushed pineapple if you like your fillin less chunky, sugar, and custard powder (I use Bird’s)
- Heavy whipping cream for the topping. You can also use Cool Whip or another whipped topping if you have some on hand.
How to Make a No-Bake Pineapple Pie
The prep time is minimal for this recipe. You can have the whole thing chilling in the fridge in about 25 minutes. It does need about an hour to chill, so make sure you plan ahead!
- Make the crust. Combine the crust ingredients in a large mixing bowl and then pour into a greased pie plate and press the crumbs down until they’re firmly in packed down.
- Make the pineapple curd. Strain the canned pineapple over a medium-sized pan allowing the juice to collect in the pan. Set the pineapple aside and add the sugar and custard powder to the pineapple juice. Heat over medium-low and stir frequently until the mixture thickens like pudding. This will take about 15 minutes. Stir in the pineapple.
- Assemble. Top the pie shell with the pineapple pie filling and allow it to come to room temperature, then using an electric mixer, whip the cream with a bit of powdered sugar until it thickens and pile it high onto the top of the pie. Allow your pie to chill for at least 1 hour in the fridge before serving.
Recipe Tips
- Use canned pineapple. I have tried to make this recipe with fresh pineapple and it doesn’t work as well. You need the juice from the can to make the best curd.
- For a crunchier crust. If you would like a crunchier crust, you can bake it a 350°F/180°C oven for 10 minutes.
Frequently Asked Questions
The crust for this pie was originally short-crust pastry. My mom started to make the crust with graham crackers after a few years, as it was not only easier, but also provided a sturdier base for the filling.
I add ginger to the graham crumbs because I like how the warm flavour pairs with the pineapple. Alternatively, you could use crushed gingersnap cookies.
Other options I might consider include a shortbread crust or crushed golden cream sandwich cookies. Let me know if you try any other interesting crusts with this pie!
It’s important to start with cold cream when whipping. Place your bowl in the freezer prior to whipping if you can.
Also remember not to walk away from your cream as you’re whipping. It can quickly tip over from medium fluffy peaks to chunks of butter if left unchecked.
By all means, you can substitute another whipped topping of your choice for this pie. Cool whip topping would make a great choice with this pineapple pie. I have not tried it with alternatives, but I’m sure they would be equally as delicious.
Take a look at my post on how to make delicious homemade whipped cream.
I like to use a glass pie dish when baking a lot of my pies. The clear glass allows you to see the bottom of the crust and to determine if it needs more time in the oven.
Alternatively, for this recipe, you could try a springform pan. Make sure to grease the pan well so the crust comes away nicely when you release it.
Because it is a pineapple custard pie, it must be kept in the fridge, covered in plastic wrap. It is best if eaten the first day or two it’s made. You may notice the filling weeping into the crust the longer it stays in the fridge. It is still edible at this point, but the crust will be a bit softer.
Try this recipe if you’re looking for a delicious dessert that’s a nice alternative to other cream pies. It is light and creamy and makes a delicious treat on warm days.
Uncle Derek, this one’s for you. Xo
If you make this recipe, I’d love to see it! Share it on Instagram #bakersbookshelf
Easy No Bake Pineapple Custard Pie
Ingredients
- 1 ¾ cup graham cracker crumbs
- 4 tablespoon granulated sugar
- 2 tablespoon ground ginger
- 8 tablespoon unsalted butter, melted
- 800 ml tinned pineapple chunks in juice, (can also used crushed)
- 2 tablespoon custard powder
- 2 tablespoon granulated sugar
- 400 ml whipped cream
- 2 tablespoon icing sugar
Instructions
Crust
- Prepare your pie 9 inch pie plate by spraying with non-stick cooking spray.
- Pour the graham cracker crumbs into a medium-sized bowl. Measure out the ground ginger and sugar, and add them to the crumbs. Mix everything together with a fork.
- Melt the butter in a microwavable bowl. I typically do this for 1 minute at full power. Keep an eye on it to make sure it doesn't burn.
- Pour the melted butter into the graham crumbs and mix everything together with a fork.
- Tip the buttery crumbs into your prepared pie plate and press it into the bottom and up the sides of the plate. Make sure to really pack the crumbs down. I like to use a fork and then my hands to ensure a fully packed crust.
Pineapple Pie Filling
- Place a strainer over a medium-sized pot and pour the pineapple into the strainer. Allow the pineapple juice to drain into the pot. Press down on the pineapple to make sure you have squeezed out as much juice as possible.
- Set the pineapple aside. Add the sugar and custard powder to the juice in the pot and stir to combine with a wooden spoon.
- Gently heat the juice over medium-low heat, stirring frequently until the custard has thickened to a pudding-like consistency. It will come to a boil and you'll see large bubbles plopping away on the surface. This will take around 15 minutes.
- Remove the pot from the heat and stir in the pineapple. Pour the custard into the prepared crust and leave to cool. Once the pie has had a chance to cool to room temperature, put it in the fridge to chill for at least one hour.
Whipped Cream Topping
- Pour the whipped cream into the bowl of a stand mixer. Sprinkle in the icing sugar.
- Using the wire whip attachment, whip the cream until soft peaks form. This will take about 4 minutes on medium-high. If you are using a handheld mixer, it will take a few minutes longer.
- Spoon the whipped cream on top of the chilled pie making swirls or a smooth surface as you wish.
Notes
- Use canned pineapple. I have tried to make this recipe with fresh pineapple and it doesn’t work as well. You need the juice from the can to make the best curd.
- For a crunchier crust. If you would like a crunchier crust, you can bake it a 350°F/180°C oven for 10 minutes.
- Storage: This pie is best if eaten within the first day or two of making it. Store in the fridge.
Vicky says
We loved this recipe! I made it for my in-laws and we ate the whole thing in one sitting!