Here’s a very detailed, step-by-step No-Bake Pineapple Pie with Cool Whip that turns out light, creamy, and perfectly set every time.
🍍 No-Bake Pineapple Pie with Cool Whip
⏱ Time Needed
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Prep time: 15 minutes
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Chill time: 4 hours (or overnight)
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Bake time: None!
🍽 Servings
8 slices
🧾 Ingredients
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1 (9-inch) graham cracker pie crust (store-bought or homemade)
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1 (20-oz) can crushed pineapple, drained VERY well
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1 (8-oz) package cream cheese, softened to room temperature
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½ cup powdered sugar
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1 teaspoon vanilla extract
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1 (8-oz) tub Cool Whip, thawed
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Optional garnish:
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Extra Cool Whip
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Pineapple tidbits
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Toasted coconut
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Maraschino cherries
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👩🍳 Step-by-Step Directions
Step 1: Drain the pineapple (VERY IMPORTANT)
Open the can of crushed pineapple and pour it into a fine mesh strainer.
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Press down firmly with a spoon to remove as much liquid as possible.
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Let it drain for 5–10 minutes.
👉 Too much juice will make the pie runny, so don’t rush this step.
Step 2: Beat the cream cheese
In a large mixing bowl:
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Add the softened cream cheese
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Beat with a hand mixer (or whisk vigorously) until smooth and creamy
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Scrape down the sides of the bowl to remove lumps
Step 3: Add sugar and flavoring
To the cream cheese, add:
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Powdered sugar
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Vanilla extract
Beat again until:
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Fully combined
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Light and fluffy
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No graininess remains
Step 4: Fold in the pineapple
Add the well-drained crushed pineapple to the bowl.
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Gently stir until evenly mixed
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Make sure the pineapple is spread throughout the filling
Step 5: Fold in the Cool Whip
Add the Cool Whip to the mixture.
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Use a spatula
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Fold gently (do not stir hard)
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Keep folding until the filling is smooth and fluffy
👉 Folding keeps the pie light and airy.
Step 6: Fill the pie crust
Spoon the filling into the graham cracker crust.
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Spread evenly
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Smooth the top with a spatula
Step 7: Chill to set
Cover the pie loosely with plastic wrap.
Refrigerate for:
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At least 4 hours
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Overnight is even better for clean slices
This allows the pie to firm up properly.
🍽 Serving Instructions
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Slice with a sharp knife
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Wipe the knife clean between cuts for neat slices
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Serve cold
Optional toppings:
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A dollop of Cool Whip
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Pineapple pieces
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Toasted coconut
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Cherry on top 🍒
⭐ Tips for Success
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Use full-fat cream cheese for best texture
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Do NOT use pineapple in syrup—use pineapple in juice
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Make sure Cool Whip is fully thawed before folding
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Keep refrigerated until serving
🔁 Easy Variations
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Coconut Pineapple Pie: Add ½ cup shredded coconut
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Pineapple Cheesecake Pie: Add 1 tablespoon lemon juice for tang
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Mini Pies: Spoon into cupcake liners or mini tart shells
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Lighter Version: Use light cream cheese and light Cool Whip