No Bake Pineapple Pie

If you’re wanting something light, fruity, and super easy, this No Bake Pineapple Pie is just the thing. The filling is light and creamy with sweet chunks of pineapple throughout, and the optional topping gives it a fresh, fruity finish that takes it over the top. It’s at the top of my list for easy no bake desserts.

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I admit I’ve never been much of a pie maker. At least, not when it comes to baked pies such as apple, peach or other fruit pies. I love eating them but making and rolling out pastry for baked pies is not my favorite baking activity. I’d much rather make crisps, cobblers, or other casserole-style desserts with various fillings and toppings. However, when it comes to no-bake pies that can be whipped up in minutes and poured into pre-made cookie pie crusts, count me in!

This particular pie is one of my absolute favorites. It’s full of juicy pineapple chunks, a creamy gelatin filling and a lightly sweetened fruit topping. With just a few simple steps, this is one of my go-to no-bake desserts when I want something super easy. Perfect for holidays or just because. The topping is optional but I highly recommend it. It’s made with canned crushed pineapple, a splash of lemon juice, and a bit of sweetener. Once thickened, it adds the perfect finishing touch to this light and fruity pie.

No Bake Pineapple Pie (with Cream Cheese)

If you love quick and easy make-ahead dessert recipes, you will love this one. It’s light, fresh, and perfect after a meal. One of my favorite things is that you can make it a day ahead and just keep it chilled. There’s no need to thaw or bring to room temperature as this pie is meant to be served right out of the fridge.

About This Recipe

This pie was originally a recipe I clipped from a magazine years ago. I’ve kept it mostly true to the original, except for the topping, which is my own little twist. It really boosts the flavor and texture, so I like to add it now and then. However, this is entirely optional so you can certainly skip the topping if you prefer. The pie itself is light, fresh and delicious enough to stand on its own.

Ingredients

Key Ingredients For Pie:

Pineapple chunks: We want canned pineapple chunks in juice, not in syrup. You’ll need to keep the juice for the recipe so make sure to read recipe details.

Unflavored gelatin: You’ll need pre-measured envelopes such as Knox original unflavored gelatin. Check your local store for small boxes, either brand name or store brand. Either would work fine and a small box would be much more cost-effective, unless you use unflavored gelatin often enough to justify a bulk purchase.

Sugar: Regular white sugar is the traditional choice here. The pie only uses a small amount, so I don’t mind using it. But I’ve also tested sugar-free options and they work great too. The pie pictured was made with allulose, and it turned out perfectly.

Cream cheese: We need block cream cheese for this one, not the whipped cream cheese in a tub. I used the name brand (as I do for all my desserts) but I think a good store-brand would work just fine.

Graham cracker pie crust: A standard 9″ prepared cookie crust. Of course, you could make your own if you choose but I typically go the store-bought route. This pie is meant to be quick and easy!

Key Ingredients for Topping

Crushed pineapple: Use crushed pineapple in juice, not syrup. If you can find a smaller 8 oz can, that would work fine, though you might want to use a little less sugar and thickener. I usually have the larger 20 oz size, so I just weigh out 10 oz and save the rest for another recipe. You’ll use the pineapple and juice so don’t drain it.

Lemon Juice: Fresh lemon juice is best; it really brightens the pineapple flavor, so don’t skip it. You can start with one tablespoon and then taste and add more if needed. I like mine on the lemony side so I typically use all the juice from half a lemon, about 2 tablespoons.

Instant Clear Jel OR Cornstarch: I like to use Hoosier Hill Instant Clear Jel for this since it does not require heat. This is a specialty ingredient but so useful that I always keep it on hand. It’s perfect for making all types of fruit fillings and toppings. If you do buy this, make sure you get the instant clear jel, not the cook type.

If you don’t have clear jel and don’t want to buy it, no problem. You can absolutely use cornstarch instead; you’ll just need to cook the mixture briefly on the stovetop and let it cool before using. The texture of the topping will be a bit looser with clear jel compared to cornstarch but they both work well. See recipe card for amounts and details.

Sugar: A bit of sugar is also used in the pineapple topping. Again, this can be regular white sugar or your preferred sugar-free granulated sweetener that can be swapped one-to-one with sugar.

Instructions

To make the pie:

In small bowl, mix unflavored gelatin and two tablespoons sugar. Set aside.

Drain pineapple juice into measuring cup. If it’s short of one cup of juice, add enough water to make up one cup of liquid.

Add liquid to small pot and heat until just boiling. Add gelatin/sugar mixture and stir until sugar and gelatin are dissolved. Remove from heat.

Cut cream cheese into chunks and place in blender. Add hot liquid and carefully blend on low for just a few seconds until smooth. Avoid overmixing or it will create a lot of bubbles in the liquid.

Arrange drained pineapple on prepared cookie crust. Pour mixture over the pineapple, covering the fruit. If any pieces are sticking out, poke them a bit to get them under the liquid.

Place in the refrigerator until set, 5-6 hours or overnight.

Note: You can use the plastic pie cover but make sure to remove the paper label first, otherwise it will soften and fall into the pie filling.

To Make the Topping

Using Instant Clear Jel

Mix sugar and instant clear jel in small bowl until well combined. Set aside.

Add the crushed pineapple including juice to medium bowl. Stir in lemon juice.

Sprinkle the sugar mixture on the pineapple, while stirring constantly. The mixture will start to thicken right away. Once all sugar/clear jel has been added, stir well to make sure the sugar mixture has been well distributed. It will continue to thicken for 10-15 minutes. Cover and place in the fridge until needed.

Using Cornstarch

Dissolve cornstarch in two teaspoons water. Set aside.

Add the pineapple to small heavyweight pot and bring to a simmer over medium heat. Once the fruit mixture is simmering, stir the cornstarch mixture (it settles fast) and then slowly pour over the simmering fruit, while stirring constantly. Cook and stir for about 2 minutes, until the mixture thickens and the cloudiness disappears.

Remove from heat and stir in the lemon juice. Allow to cool to room temperature and then refrigerate until needed.

To Assemble the Pie

Once the pie is set, spoon the topping over the pie. Serve immediately or cover and store in the refrigerator until ready to serve.

FAQs

What’s the difference between using Clear Jel and cornstarch in the topping?

Instant Clear Jel thickens without heat, so it’s a quicker, no-cook option with a smoother texture. Cornstarch works well too, but you’ll need to cook it briefly to activate the thickening.

The texture of the topping will be a bit more loose with clear jel than with cornstarch. Both options are great; it just depends on what you have on hand.

How far in advance can I make this pie?

Ideally, make the pie the day before you want to serve it. You can make it up to a couple days ahead, but much longer and the cookie crust will start to soften up. The topping can be made 2-3 days ahead and stored in the refrigerator until needed.

Can I freeze this pie?

I don’t recommend freezing it. The texture of the gelatin and cream cheese filling can become grainy once thawed. It’s best enjoyed fresh from the fridge. The cookie crust will soften a bit after 2-3 days but it will remain good for 4-5 days.

Other Recipes You Might Enjoy:

Lemon Lush

Classic Cherry Delight

Coconut Cream Cheese Pie

No Bake Cherry Cheesecake

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