Yield: 8 servings

Pineapple Pie

Prep Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes

Our Pineapple Pie recipe is loaded with tangy pineapple, creamy coconut, and delicious rum flavoring. This is a no-bake recipe with only 20 minutes of prep time!

Ingredients

For the Crust

  • 3 cups graham cracker crumbs
  • ¼ cup sweetened coconut flakes
  • ½ cup unsalted butter, melted

For the Pie Filling

  • 1 package (8 ounce) cream cheese, softened
  • ½ cup granulated sugar
  • 1 teaspoon rum extract
  • 1 cup sweetened coconut flakes
  • 1 cup crushed pineapple, drained
  • 1 container (8 ounce) Cool Whip, thawed

Optional Toppings

  • Whipped cream
  • Toasted coconut flakes
  • Maraschino cherries

Instructions

  1. For the crust, in a small or medium bowl, combine the graham cracker crumbs, coconut flakes, and melted butter. Stir or mix with your hands until the butter is well mixed.]
  2. Press the crumbs into the bottom and sides of a 9-inch pie plate, then freeze for 15 minutes, while you make the filling.
  3. For the filling, beat the cream cheese, sugar, and rum extract in a large bowl with an electric hand mixer until smooth.
  4. Fol in the thawed whipped topping until the Cool Whip is completely mixed into the cream cheese mixture.
  5. Fold in the coconut flakes and crushed pineapple, then spread the filling into the pie crust and smooth out the top.
  6. Cover the pie with plastic wrap and place in the refrigerator for at least 4 hours, but overnight is best.
  7. Top with whipped cream, toasted coconut, or maraschino cherries, and serve chilled.

Notes

  • Not a fan of Cool Whip? Use our homemade stabilized whipped cream instead!
  • To give your pie a pina colada flair, top it with some toasted coconut and maraschino cherries when serving!
  • For a sweeter pie crust, use Golden Oreos or vanilla wafers instead.
  • Can't find rum extract? Use vanilla extract instead.
  • Storage: Cover with plastic wrap and store in the refrigerator for up to 5 days.
  • Freezer: Cover with plastic wrap and foil and store in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving. It’s best to freeze the pie before adding any of the optional toppings.
  • See blog post for more recipe tips and tricks.

Nutrition Information:

Yield:

8

Serving Size:

1 slice

Amount Per Serving: Calories: 431Total Fat: 23gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 35mgSodium: 238mgCarbohydrates: 55gFiber: 4gSugar: 34gProtein: 4g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram