This 5 Ingredient Pineapple Pie with whipped topping is easy to make, super fluffy, and absolutely delicious. It’s no-bake and perfect for a hot summer day, a special occasion, or any time of year!
Why I love this recipe
The fresh pineapple flavor mixed with the cool whip topping makes a really light and flavorful delicious dessert with just 10 minutes of prep then chills in the fridge. I highly recommend adding a chocolate syrup drizzle on top when serving.
Table of Contents
- Why I love this recipe
- Substitutions
- How to make 5 Ingredient Pineapple Whip Pie
- Pro Tips
- Recipe FAQs
- You may also enjoy
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Substitutions
You can use walnut pie crust, graham cracker pie crust, chocolate graham pie crust, or Oreo pie crust instead of pecan pie crust. You can also use homemade crust in any of these flavors.
How to make 5 Ingredient Pineapple Whip Pie
Step 1 – In the large bowl of a stand mixer with the paddle attachment, mix together the cream cheese and white sugar until fully combined.
Step 2 – Add fully-drained crushed pineapple and mix until incorporated.
Step 3 – Use a rubber spatula and fold the thawed whipped topping into the cream cheese mixture.
Step 4 – Pour the pineapple mixture into the pre-made pecan crust.
Step 5 – Chill in the fridge for a couple of hours or more to let the pie set up.
Step 6 – Garnish the top of the pie with maraschino cherries if desired. Slice and serve.
Pro Tips
Drain the crushed pineapple very well or the pie will be too thin.
Store leftovers in an airtight container in the fridge for 4-5 days.
Recipe FAQs
This recipe uses 1/2 cup of white granulated sugar.
You may also enjoy
- Pumpkin Pie without Evaporated Milk
- 3 Ingredient Apple Dump Cake
- 5 Ingredient No Bake Cheesecake
- Lemon Cake with Blueberry Filling
- No Bake Chocolate Mousse Cheesecake
- Cheese Danish Braid
- 7 Ingredient Cinnamon Apple Pie
5 Ingredient Pineapple Pie Recipe
Equipment
- 5-Quart Stand Mixer
- Silicone Spatula Set
Ingredients
- 1 store-bought crushed pecan crust
- 8 ounces frozen whipped topping (thawed)
- 8 ounces cream cheese (room temperature)
- ½ cup white granulated sugar
- 20 ounce crushed pineapple (fully drained)
- Optional for topping – maraschino cherries
Instructions
- In a stand mixer with the paddle attachment (or hand mixer and bowl), mix together the cream cheese and white sugar until fully combined.
- Add the fully-drained crushed pineapple and mix until incorporated.
- Use a rubber spatula and fold the thawed whipped topping into the pineapple filling mixture.
- Pour the pineapple mixture into the store-bought pecan crust.
- Chill in the fridge for 2 hours or more to let the pie set up.
- Garnish the top of the pie with maraschino cherries if desired. Slice and serve.
Notes
- Drain the crushed pineapple very well or the pie will be too thin.
- I highly recommend adding a chocolate syrup drizzle on top when serving.
- Store leftovers in an airtight container in the fridge for 4-5 days.
Nutrition
Hi there, and a warm welcome! I’m Zona House, and my heart truly lies in the world of recipes.
I believe in simple, satisfying meals, so let’s make cooking enjoyable and delicious together! Eat, drink, and savor every moment!