You'll love the refreshing vibrant flavor of this Pineapple Cream Pie! Sweet tangy pineapple custard sits in a graham cracker pie crust and is topped with lightly sweetened whipped cream. This easy recipe will quickly become a summer dessert staple!
This easy pie recipe will quickly become a favorite dessert on a hot summer day. Just a few simple ingredients come together to make the perfect summer dessert.
It truly is one of the easiest desserts to make and you don't even have to bake it. It's a delicious treat filled with bright summer flavors!
What You'll Love!
- This recipe is baking optional! The graham cracker crust doesn't have to be baked so this pie can be a no-bake pineapple cream pie
- You'll want to eat the sweet and tart pineapple custard with a spoon
- The creamy, lightly sweetened whipped topping is the perfect addition
Graham Cracker Crust
Graham Crackers - The sweet cinnamon flavor of graham crackers goes really well with the tartness of the pineapple. You could swap any cookie or cracker you like.
Butter - Holds the graham cracker crumbs together.
Pineapple Juice - My recipe calls for pineapple juice instead of crushed pineapples for the custard. This gives a nice pineapple flavor while maintaining the creaminess. However, feel free to add pineapple to the custard if that's your preference.
Cornstarch - Gives the custard its thickness.
Egg Yolks - Also thickens the custard and gives it its creaminess.
Heavy Whipping Cream - The base for whipped topping. Also called heavy cream.
Powdered Sugar - Also called confectioner's sugar, it gives a touch of sweetness to the whipped topping. You can substitute with granulated sugar if you'd like but it may not be as smooth.
Step By Step Instructions
Note: Full list of ingredients, their amounts, and instructions can be found in the recipe card below.
In a saucepan, scald the milk over medium heat. The milk should be hot and have gentle bubbles around the edges but not come to a boil.
Meanwhile, whisk together the sugar, egg yolks, cornstarch, and pineapple juice. The mixture will become foamy.
When the milk is hot (but not boiling), ladle about half of the milk into the egg mixture while whisking.
Then, pour the egg mixture back into the pot with the rest of the milk. Bring the custard to a gentle simmer whisking constantly.
Once the custard is gently simmering, drop the heat to low and continue cooking, whisking constantly, for about 8 minutes or until the custard is thick.
Remove from the heat and mix in the salt.
Then, transfer the custard to a bowl.
While still warm, place plastic wrap directly on the custard and refrigerate for 4 hours.
If you're baking the crust, preheat the oven to 350 degrees F.
Crush the graham crackers by pulsing them into fine crumbs in a food processor or by placing them in a ziplock bag and smashing them with a rolling pin.
Set aside 2 tablespoons of graham crackers to top the pie with.
Place the graham cracker crumbs, sugar, salt, and melted butter in a bowl and mix until well combined.
Then, press the graham cracker mixture into a 9-inch pie plate. Use a smooth-bottomed measuring cup to help press down the graham cracker crumbs to make an even crust.
If you are baking the crust, bake it for 8 minutes until lightly brown. Then, allow it to cool completely at room temperature.
If you are not baking the crust, place it in the fridge to solidify for at least 1 hour.
Fill the crust with the chilled custard and cover with plastic wrap. Chill for at least another 2 hours but ideally overnight.
Then, make the whipped topping just before serving. Place the heavy cream, powdered sugar, and vanilla in a bowl (ideally chilled) and whisk with an electric mixer on medium-high speed just until medium-stiff peaks form.
Top the pie with the whipped cream either by spooning it on and spreading it out or by piping it on with a pastry bag and tip (I used a Wilton 2D tip).
Finally, sprinkle the top of the pie with the extra crushed graham crackers.
Tips & Tricks
- I highly recommend making this the day before you plan to serve it. That will allow the custard to set up better. Then, simply make the whipped topping just before serving
- Be sure to allow the custard to cook long enough so that it is thick and creamy
- For added texture, stir in a small can of well-drained crushed pineapple or pineapple chunks to the warm custard before chilling
- You also can add diced fresh pineapple
- Top with maraschino cherries
- Switch the graham cracker crust for shortbread cookies, nilla wafers, or saltine crackers
Cover leftover pie with plastic wrap and keep it in the fridge for up to 3 days.
Do not freeze the pie. The custard will become icy and as the pie thaws the crust will become wet and soggy.
Sure! If you prefer not to make your own graham cracker crust a premade pie shell will work just fine. Simply fill the prepared graham cracker crust with the chilled pineapple custard and top with fresh whip topping.
I recommend not freezing this pie. The custard becomes icy and the whole pie "sweats" as it warms and makes the crust soggy. This pie is best eaten fresh within 3 to 4 days.
I actually recommend that you do since it will help the custard firm up and keep its shape better. Follow the directions through filling the crust and chilling the pie. Then, add the freshly whipped topping the next day.
You don't have to if you want to keep this a no-bake dessert. However, baking the crust does give it a nice depth of flavor and helps it stay together a bit better.
Other Recipes You'll Love!
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Pineapple Cream Pie
- 1 ½ cups whole milk
- ⅓ cup granulated sugar
- 4 large egg yolks
- ⅓ cup cornstarch
- 1 ½ cups pineapple juice
- ⅛ teaspoon sea salt
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs plus more for topping, about 12 whole graham crackers
- 6 tablespoons unsalted butter melted
- ¼ cup granulated sugar
- ⅛ teaspoon sea salt
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- Scald the milk over medium heat. The milk should be hot with gentle bubbles around the edges but should not boil.
- In a bowl, whisk together the sugar, egg yolks, cornstarch, and pineapple juice until well combined. It will become frothy.
- Once the milk is hot, ladle about half of the milk into the egg mixture whisking all the while. Once that is mixed together, pour the egg mixture back into the pot with the milk and bring to a gentle simmer, whisking constantly.
- Once the custard begins to simmer, drop the heat to low and continue cooking and whisking for about 8 minutes or until the custard is thick. Remove from the heat and stir in the salt.
- Pour the custard into a bowl and place plastic wrap over the custard so that it is touching. This will prevent a crust from forming. Chill for 4 hours.
Graham Cracker Crust
- If baking the crust, preheat the oven to 350 degrees F.
- Crush the graham crackers in a food processor or in a ziplock bag with a rolling pin until fine crumbs form. Set aside 2 tablespoons of crumbs.
- Mix the rest of the graham cracker crumbs with the melted butter, sugar, and salt.
- Press the crumb mixture into a 9-inch pie plate. Use a flat-bottomed measuring cup to help press down the crust into an even layer on the bottom and sides.
- If baking, bake for 8 minutes. Allow the crust to cool at room temperature for at least 1 hour.
- If not baking, place the crust in the fridge to chill for at least 1 hour.
- Once the custard has chilled for 4 hours and the crust is cool, pour the custard into the crust and cover with plastic wrap. Chill for at least another 2 hours but ideally overnight.
- In a chilled bowl, add the heavy whipping cream, powdered sugar, and vanilla extract. Whisk on medium-high speed until medium-stiff peaks form.
- Top the pie with the whipped topping just before serving. (see notes)