Let Me Tell You About This Cherry Pineapple Pie (5 Minute No-Bake Recipe)
Honestly, this Cherry Pineapple Pie has saved my hide more times than I can count—especially when folks drop by unexpectedly or, you know, when I plain forget I promised to bring dessert. It’s one of those recipes that my mom used to pull out of her hat (or, well, the pantry) at the last minute, and I swear, it’s always a crowd-pleaser, even though it’s so simple that sometimes I feel like I’m cheating. But hey, sometimes you just need something sweet that doesn’t require the oven or any fancy skills. Also, fair warning: making this has turned me into the family “pie person,” which is mostly good, except when I’d rather be napping on a Sunday afternoon.
Why You’ll Love This Pie (No, Really)
I make this when I’m feeling lazy (which is more often than I care to admit), or when we suddenly decide that tonight’s dinner needs to end with something special—preferably something that comes together in a flash. My family goes crazy for this because it’s sweet, a bit tangy, and, well, it’s pie. What’s not to love? I used to get frustrated with recipes that wanted me to blind-bake crusts or, heaven forbid, make custard from scratch. Not this one! It’s forgiving, flexible, and honestly, even if it looks a bit wonky, it’s still delicious. (And on days when I’m really rushing, I’ve been known to just grab a spoon and eat it straight out of the bowl. Oops?)
What You’ll Need (And What You Can Swap)
- 1 store-bought graham cracker crust (Sometimes I crumble up digestive biscuits if that’s all I’ve got. My gran swore by Nabisco, but honestly, I’ve used store brand plenty of times.)
- 1 can (21 oz) cherry pie filling (You could use blueberry, but then it’s not cherry pineapple pie, is it? Still tasty, though.)
- 1 can (20 oz) crushed pineapple in juice, drained (If you only have pineapple tidbits, just give ’em a rough chop. I’ve seen people use fresh, but that’s a bit much for me.)
- 1 container (8 oz) whipped topping, thawed (Cool Whip is the classic, but homemade whipped cream works—just whip it a bit stiffer. Or, if you’re really pinched, a scoop of vanilla ice cream on top isn’t the worst idea.)
- 1/2 cup chopped pecans or walnuts (Optional, but I like the crunch. Leave them out if you’ve got nut-avoiders.)
How It Comes Together
- Mix the pineapple and half of the whipped topping in a big bowl. Actually, I find it works better if you use a spatula to fold, but a spoon works if you’re in a hurry.
- Spread this mixture into your graham cracker crust. Don’t worry if it looks a bit uneven—mine always does at this stage.
- Spoon cherry pie filling on top. Spread it gently so you don’t disturb the pineapple layer too much. This is where I usually sneak a taste (for quality control, obviously).
- Dollop the rest of the whipped topping around the edges. Sometimes I get fancy and use a piping bag, but mostly I just plop it on with a spoon. Sprinkle nuts on top if you’re using them.
- Chill for at least an hour, or as long as you can stand to wait. (I’ve eaten it after 30 minutes. It’s not perfect, but who’s judging?)
Notes from the Trenches
- I once tried this with low-fat whipped topping and, honestly, it tasted a bit sad. Full-fat is worth it here.
- If you forget to drain the pineapple properly, it’ll get runny—but, on second thought, sometimes a little extra juice isn’t a disaster. Just call it a trifle!
Variations That (Mostly) Worked
- I tried adding shredded coconut once—gave it a sort of tropical vibe. Not bad at all.
- Swapped out the cherry filling for strawberry one time. Still tasty, but not as tangy, so maybe throw in a squeeze of lemon if you do.
- One time I got a bit wild and tried chocolate crust instead of graham cracker. Honestly? I wouldn’t do that again; it just felt like too much competition for the fruit.
What If You Don’t Have the Right Tools?
I always say you need a good mixing bowl and a spatula, but I’ve used a clean saucepan and a wooden spoon in a pinch. No pie pan? Just layer it in a loaf tin. Or, if you’re feeling rebellious, make it parfait-style in glasses.
How to Store (If You Actually Have Leftovers)
Just cover the pie with plastic wrap and keep it in the fridge. It’ll be fine for up to three days, but honestly, in my house, it never lasts more than a day! If you do have a stray slice, I think it tastes even better the next morning—breakfast pie, anyone?
How We Serve It Around Here
We like to serve big, messy slices—sometimes with more whipped topping on the side, other times with a scoop of vanilla ice cream if we’re feeling extra. My uncle puts his in the freezer for half an hour and swears by it, so give that a whirl if you like things frosty. Oh, and sometimes, if I’m feeling proper Southern, I sprinkle a pinch of cinnamon on top.
Pro Tips (AKA, Things I Learned the Hard Way)
- Don’t rush the chilling step. I once tried to serve this after just 10 minutes in the fridge, and it just slumped all over the plate. Not my finest moment.
- If you let the pie sit overnight, the flavors really do meld together. But, if you’re impatient, it’ll still taste good.
FAQ (Actual Questions I’ve Gotten)
- Can I make this ahead? Yep! Actually, I think it’s even better if it sits overnight. Just don’t add the nuts until right before serving if you want them crunchy.
- Is this gluten-free? If you use a GF pie crust (like this Minimalist Baker recipe), it totally can be.
- Can I use fresh whipped cream? For sure. Whip it pretty stiff, though, or it’ll get a bit melty.
- Where do you find good cherry pie filling? Honestly, I usually grab whatever’s at my local store, but if you want to get fancy, Bon Appétit’s recommendations are spot on.
- Does it freeze? Sort of. The texture changes, so I don’t love it, but my aunt freezes single slices for emergencies. Judge away.
And now for something completely unrelated—if you ever find yourself with leftover pineapple juice, try mixing it with ginger ale for a quick, refreshing drink. Just something I stumbled on one summer afternoon when I was procrastinating (again) on making dinner.
Ingredients
- 1 (9-inch) prepared graham cracker pie crust
- 1 (8 oz) package cream cheese, softened
- 1 (8 oz) container whipped topping, thawed
- 1 (20 oz) can crushed pineapple, drained
- 1 (21 oz) can cherry pie filling
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Maraschino cherries, for garnish (optional)
Instructions
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1In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
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2Fold in the whipped topping until well combined.
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3Gently stir in the drained crushed pineapple.
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4Spread the cream cheese and pineapple mixture evenly into the prepared graham cracker crust.
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5Top the pie with cherry pie filling, spreading it evenly over the surface.
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6Garnish with maraschino cherries if desired. Chill for at least 1 hour before serving for best results.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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