Creamy pineapple pie is a light and refreshing dessert that's quick to make and impressive to serve. This is one of our favorite ways to complete a summer meal. —Sharon Bickett, Chester, South Carolina
Optional: Chopped toasted macadamia nuts and additional crushed pineapple
Combine milk, pineapple and lemon juice; fold in whipped topping. Pour into prepared crust. Refrigerate until serving. If desired, serve with toasted macadamia nuts and additional crushed pineapple.
Pineapple Pie Tips
Should you use fresh or store-bought lemon juice for pineapple pie?
Although the recipe calls for just 1 tablespoon, we recommend you use fresh lemon juice for this pineapple dessert. Store-bought juice can be the slightest bit bitter—not a flavor you want in pineapple pie. Plus, you’ll only need a small lemon to get 1 tablespoon of juice, and you can even juice your lemon without cutting it.
Can you make your own graham cracker crust for pineapple pie?
Yes! To make your own homemade graham cracker crust, crush 24 graham cracker squares and combine them with 1/3 cup melted butter and 1/4 cup sugar. Press the mixture onto the bottom and up the side of an ungreased 9-in. pie plate and bake at 375°F until lightly browned, about 8 to 10 minutes. Make sure it’s fully cooled before you pour in the pie filling.
Can you make pineapple pie ahead of time?
Feel free to make this no-bake pie the night before serving. Making it a day ahead gives the pie time to firm up in the fridge before you cut into it. However, if you choose to add the additional crushed pineapple on top, wait to add until right before serving.