Luscious No-Bake Pineapple Pie (Printable Version)

Creamy no-bake dessert with pineapple, pecans, cherries, and coconut in a graham crust. Ideal for summer.

# What You'll Need:

→ Crust

01 - 1 9-inch prepared graham cracker pie crust

→ Filling

02 - 1 can (8 oz) crushed pineapple, drained
03 - 1 cup sweetened condensed milk
04 - 1 cup whipped topping, thawed
05 - 1/2 cup chopped pecans
06 - 1/2 cup sweetened shredded coconut
07 - 1/2 cup maraschino cherries, chopped and drained
08 - 2 tablespoons fresh lemon juice
09 - 1 teaspoon vanilla extract

→ Topping (optional)

10 - Additional whipped topping
11 - Extra pecans, cherries, and coconut for garnish

# Method:

01 - In a large bowl, combine sweetened condensed milk, fresh lemon juice, and vanilla extract. Stir until smooth and slightly thickened.
02 - Gently fold in the drained crushed pineapple, chopped pecans, shredded coconut, and maraschino cherries until evenly combined.
03 - Carefully fold in the whipped topping until the mixture is light and creamy.
04 - Spoon the filling evenly into the prepared graham cracker crust.
05 - Cover and refrigerate for at least 4 hours to allow the filling to firm up.
06 - Before serving, decorate with additional whipped topping, pecans, cherries, and shredded coconut as desired. Slice and serve chilled.

# Expert Tips:

01 -
  • It's pure no-bake magic—perfect for hot days when turning on the oven feels criminal.
  • You can make it hours ahead and actually relax before guests arrive, which feels like winning the lottery.
  • The tropical combination of pineapple, coconut, and pecans tastes fancy enough to impress, but so simple you'll feel a little guilty.
02 -
  • Drain your fruit like your life depends on it—I learned this the hard way when my first pie turned into soup by evening service.
  • Don't skip the lemon juice; it's the secret that keeps this from tasting like sweetened air and makes people ask what the mysterious bright note is.
03 -
  • Use a springform pan instead of a regular pie dish and freeze it solid before slicing—the pie stays neat and impressive looking.
  • If you love a little extra tartness, add another tablespoon of lemon juice; if your crowd prefers milder sweetness, use light condensed milk and add a touch more vanilla.
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