No-Bake Pineapple Cream Pie

When the summer heat is in full swing, the last thing anyone wants to do is turn on the oven. That's exactly why this gluten-free No-Bake Pineapple Cream Pie is one of my favorite warm weather desserts. It's cool, creamy, and packed with bright pineapple flavor, all while coming together with just a handful of simple ingredients. If you're looking for an easy dessert to bring to a backyard barbecue, pool party, or family gathering, this recipe is one you'll make on repeat.

Unlike many classic pineapple cream pie recipes that rely on lots of refined sugar, this version is made with a refined sugar-free pudding mix and a naturally sweet pineapple filling. Cream cheese creates a rich, fluffy texture that's closer to a no-bake cheesecake than a traditional pudding pie, while whipped topping keeps every bite light and airy. Paired with a gluten-free graham cracker crust, it's an easy dessert that feels nostalgic while fitting a more mindful approach to baking.

One of the biggest secrets to making the best pineapple cream pie is taking a few extra minutes to thoroughly drain the crushed pineapple. I like to use my strainer to make sure it's as drained as possible. Removing the excess juice helps the filling stay thick, creamy, and perfectly sliceable after chilling. I also recommend whipping the softened cream cheese until it's light and fluffy before mixing everything together, it makes all the difference in creating a silky-smooth filling.

Whether you're hosting friends, celebrating a summer holiday, or simply craving something sweet after dinner, this No-Bake Pineapple Cream Pie delivers all the tropical flavor without heating up your kitchen. Make it the night before, let it chill overnight, and you'll have a refreshing dessert that's ready whenever you are. It's proof that some of the best summer desserts are also the easiest.

INGREDIENTS

1 (1.7 oz) sugar-free instant vanilla pudding mix

1/2 cup milk or unsweetened almond milk

8 oz full-fat cream cheese, softened to room temperature

1 tsp vanilla extract

Pinch of fine sea salt

1 (20 oz) can crushed pineapple in 100% juice, drained very well

1 cup whipped topping, thawed

1 (9-inch) gluten-free graham cracker crust

INSTRUCTIONS

In a medium bowl, whisk the pudding mix with the milk for 1 minute, until thickened. Set aside.

Add the softened cream cheese to a large bowl. Using a hand mixer, beat on medium speed for 1-2 minutes, until completely smooth, light, and airy.

Add vanilla extract and sea salt to the whipped cream cheese. Beat for 10-15 seconds to combine.

Add the pudding to the whipped cream cheese. Beat on low speed for 20-30 seconds, just until smooth. Do not over-mix.

Gently fold in the crushed pineapple with a spatula.

Carefully fold in the whipped topping until the mixture is light and evenly combined.

Spoon the filling into the prepared crust and smooth the top. Refrigerate for at least 4 hours, preferably overnight, until fully set.