This pineapple pie recipe is crazy refreshing and so easy to make. It is a no-bake dessert that takes only minutes to whip up. All you need is 5 ingredients!
This dessert is kind of like the ambrosia my grandmother used to make, just without the marshmallows. In ancient Greek mythology, ambrosia was the fruit of the gods. This dessert certainly tastes good enough to be called ambrosia pie!
Basically, you combine the right amounts of crushed pineapple, lemon juice, Eagle Brand (it matters!) sweetened condensed milk and lemon juice.
Then you fold in the whipped topping and spoon the mixture into a graham cracker crust. Chill and serve. That’s really it. You can watch me make this pineapple pie recipe on Instagram or on Facebook below.
Let’s Talk Ingredients!
If you want to get fancy, you certainly could use homemade whipped cream in place of the pre-made whipped topping. For the easiest dessert possible, though, Cool Whip works great. It makes the pineapple pie light and fluffy and also has a lot fewer calories than heavy whipping cream.
The Pineapple needs to be crushed to distribute the flavor of pineapple. If you only have chunks on hand, you can either use a little of the juice in the mixture, or pulse it a few times in the food processor.
Why Eagle Brand condensed milk? I have tried many condensed milks through the years and have run into problems with my pies not setting up correctly when I use anything but Eagle Brand…and no they are not sponsoring me. I will always tell you the truth anyway though.
Typically I use pistachios to top this delicate pie. They taste wonderful, but I also think the color is nice as well. Of course, you can use your favorite nut or try my candied pecans if you like!
Certainly, you can use a pre-made pie crust, as I have for this recipe, but homemade is even better, especially if you add crushed walnuts or pecans to the party. Graham cracker crust is just perfect for key lime style pies, lemon pies, and cheesecake!
I made this pineapple pie recipe just the other day for a light dessert after our heavier fried chicken. It was just perfect. I knew that the pie was a success because it was gone in literally 5 minutes.
Always keep pineapple on hand! It is incredibly versatile, and not just for dessert. In addition to starring in this pineapple pie, it can freshen up sides and savory dishes, giving them a bright, tangy flavor.
For example, this Rice Salad with Pineapple, Cucumbers, and Pecans is always a hit at picnics and barbeques. And this cheesy, crunchy Pineapple Casserole is my mother-in-law’s speciality. Pineapple juice is also a great addition to salad dressings.
The Pineapple Pie Recipe
Here’s the easy recipe! Memorize it for when you need a quick dessert with ingredients that you already have on hand. It’s great for entertaining.
Easy Pineapple Pie
- 10 oz crushed pineapple drained
- 1 can Eagle Brand sweetened condensed milk The brand matters!
- 1/4 cup lemon juice
- 10 oz Cool Whip whipped topping
- 9 inch graham cracker crust
- 1/2 cup chopped pistachios (optional)
- In a large bowl, stir together crushed pineapple, milk, and lemon juice. Fold in the Cool Whip. Once well incorporated, pour the mixture into he pie shell. Allow it to refrigerate for 2 hours and serve.