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–+ servings
Southern Pineapple Cream Pie

Southern Pineapple Cream Pie: A No-Bake Tropical Treat

Southern Pineapple Cream Pie is a no-bake wonder showcasing tropical flavors and nostalgic charm, making it a crowd favorite.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 6 hours
Total Time 6 hours 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Southern
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Graham Crackers Substitute with crushed shortbread cookies for a different flavor profile.
  • 1/4 cup Granulated Sugar No substitutions recommended for crust structure.
  • 1 teaspoon Ground Cinnamon Optional to adjust based on your taste preference.
  • 1/4 teaspoon Kosher Salt You can use sea salt if preferred.
  • 1/2 cup Unsalted Butter Substitute with coconut oil for a dairy-free version.
For the Filling
  • 1 cup Chopped Pecans Substitute with walnuts or omit for a nut-free option.
  • 1 cup Sweetened Desiccated Coconut Can be omitted or substituted with finely chopped almonds.
  • 1 can Crushed Pineapple Ensure it’s well-drained to prevent sogginess.
  • 1 can Sweetened Condensed Milk Consider evaporated milk for a lighter option, but texture will differ.
  • 2 tablespoons Lemon Juice Lime juice can provide a refreshing twist.
  • 8 ounces Cream Cheese Opt for vegan cream cheese for a dairy-free alternative.
For the Topping
  • 2 tablespoons Powdered Sugar Can be adjusted for desired sweetness level.
  • 1 cup Heavy Cream Substitute with coconut cream for a dairy-free version.
  • 1 cup Maraschino Cherries Optional or replace with fresh fruit if preferred.

Equipment

  • Mixing Bowl
  • pie plate
  • food processor
  • fine mesh strainer
  • Baking Sheet

Method
 

Step-by-Step Instructions for Southern Pineapple Cream Pie
  1. Preheat your oven to 350°F (175°C). Gather your ingredients and equipment.
  2. Crush graham crackers into fine crumbs and mix with sugar, cinnamon, and salt.
  3. Press the crumb mixture into a 9-inch pie plate and bake for 10 minutes.
  4. Toast chopped pecans and coconut on a baking sheet for about 10 minutes.
  5. Drain the crushed pineapple using a fine mesh strainer.
  6. In a bowl, whisk sweetened condensed milk and lemon juice together.
  7. Beat cream cheese and powdered sugar until smooth; add heavy cream and beat until stiff peaks.
  8. Fold whipped cream into the condensed milk mixture, then stir in pecans, coconut, and pineapple.
  9. Pour the filling into the cooled crust, cover with plastic wrap, and refrigerate for 4–6 hours.
  10. Top with whipped cream, remaining pecans, coconut, and maraschino cherries before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure the crushed pineapple is thoroughly drained and consider overnight chilling for the best flavor.

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