Pineapple Pie

A quick and easy recipe for creamy, no-bake Pineapple Pie that only takes about 5 minutes to make and only needs 5 ingredients.

My oh my I love this pie! I have had this recipe for Pineapple Pie from my Aunt Debbie tucked in my recipe box for years. It is so easy to make and is perfect when I’m in a rush or just need to whip up something quick and easy.

This Pineapple Pie is perfect for any summer occasion and the best part is no one will know how easy it is to make! It’s one of my go-to summer dessert recipes aside from my favorite Key Lime Pie. With just five ingredients including a large can of crushed pineapple, sour cream, a couple packages of vanilla pudding mix, a store bought graham cracker crust and some cool whip this creamy Pineapple Pie is ready in no time. This is my kind of summer dessert when I would rather be outside then stuck inside cooking.

Every time I make this pie it always gets great reviews. When I let the secret out of how easy it was to make everyone asks for the recipe. As much as I love to cook I love to have some quick and easy recipes like this up my sleeve without spending hours to make.

Once you give this delicious Pineapple Pie a try it will become a recipe tucked in your recipe box to enjoy year after year as well.




Pineapple Pie

A quick and easy recipe for creamy Pineapple Pie that only takes about 5 minutes to make and only needs 5 ingredients.

  • Author: Mother Thyme
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 8


  • 1 20 ounce can crushed pineapple (don’t drain)
  • 1 cup sour cream
  • 2 3.4 ounce packages vanilla instant pudding mix
  • 1 store bought graham cracker pie crust
  • Cool whip


  1. In a large bowl mix crushed pineapple, sour cream and vanilla pudding mix.
  2. Pour into pie crust and spread evenly.
  3. Chill.
  4. Before serving top pie with cool whip.


Make this light using light sour cream, a low fat graham cracker crust, light cool whip and sugar-free vanilla pudding mix.

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      1. The recipe says 2 3.4 oz boxes of vanilla pudding. Is that correct? I couldn’t find 3.4 oz boxes. I found 1 oz and 1.5 oz boxes.

      2. I make this for family gatherings and holidays. I use cool whip in the mix with other ingredients. One of my faves. My family loves ❤ this when I make this. Making some for Easter.

  1. This looks delicious! I want to make it tonight! Just wanted to be clear.. You dont make the pudding per the package instructions? You only use the mix?

      1. Just made this for our Easter dinner and can’t wait to try it. I wondered if anyone has ever added fresh sliced strawberries to the mixture. Sounds so good I think I will add them and then cover with the cool whip.

  2. Im in the process of making this now. Its in the fridge to chill. But of course, impatient as I am I took a lick off my beaters and it actually tastes very good. Exactly how I expected it to. This recipe is so so good if you’re craving a homemade dessert but dont have the time or money for something complicated. Delicious! I would (and will) absolutely reccommend.

    1. Hi Megan, Thanks for your comment! Everytime I make this I have trouble waiting for it to chill as well. It’s one of my favorite desserts to make especially in the summer when I want to make a dessert but don’t have a lot of time. So glad you enjoyed this!

      1. Absolutely! It’s easy, delicious and a simple homemade dessert made with love that everyone always enjoys. I have had this recipe in my family for a long time and just because it uses easy ingredients doesn’t make it any less homemade.

      2. Home made does not necessarily mean “from scratch.” I’m sure it’s delicious and I can’t wait to try it out for my family.

      3. I made this a short while ago and it was very easy! How long should I chill the pie? Thank you for sharing this recipe, my husband loves pineapple. Thank you again. I hope you have a beautiful Easter service celebrating our Risen Savior Jesus Christ.

    1. Thanks for the recipe. My mother made this years ago in Australia. I’ve been looking for the recipe for years.
      She topped it with whipped cream and cherries.

    2. You may have to buy some heavy whipping cream. I would use 2 cups of heavy whipping cream, beat on high using a hand held mixer or a countertop mixer – whichever one you prefer. Beat until medium peaks start to form, add in maybe 3/4 cup OR 1 cup of powdered sugar, Continue beating on high speed until stiff peaks form. Cover the top of the pie with the topping on it and allow it to chill a minimum 4 hours – preferably let chill in the fridge overnight. YOU CAN ADD THE TOPPING THE DAY THAT YOU SERVE IT. Good Luck with your pie/

    1. Hi Anna, the filling should not be liquidy at all. The filling only includes 1 20 ounce can of undrained crushed pineapple, 1 cup sour cream and 2 packages of vanilla instant pudding mix (just the mix – not added with the milk). The filling should be fairly thick so if you are saying it’s liquidy then you may have missed something. I have made this recipe a thousand times since I can remember and I have NEVER had a liquidy filling. This is a normal family recipe that has been in my family for years so I apologize if you had a problem with it. I just made it last weekend for a picnic and it was as hit as always…

    2. I just made this and mine is very runny too. I followed the directions exactly. I think I will need to drain some of the liquid from the pineapple next time. Maybe there is a difference in the amount of liquid depending on the brand because there was a lot in the can I bought.

    Just done making this recipe, I confessed l only let it chill for 25mins, couldn’t wait any longer we start eating it. Wow this is my 1st time making it. I have found my favorite pie. Thank you so much for sharing. ?

  4. I just made this, except I used coconut cream pudding instead of the vanilla and I made my own Graham cracker crust. I also skipped the sour cream. It tastes phenomenal!

  5. What an easy summer dessert and sounds refreshing! May have to try this for our family Easter get-together.

  6. This looks amazing! Does it do well with chilling overnight? Was thinking about making it tonight to serve tomorrow!

  7. Ohhhhh myyyyyy! Lovely, creamy, tangy incredible dessert. I adore this recipe! Thanks so much for sharing. I’ve saved it with my “heirloom recipes” from friends and family. I CANNOT wait to make this for our neighbor who loves pineapple!

  8. Hello… Found you with Pinterest… I’m from Belgium And wondering if the pudding powder you usually use needs cooking ( i know you don’t in the récipe)

    1. Hi Nan, I believe some readers have used sugar free pudding mix. I have not tried it with it before so I don’t know how it taste or if you may even need 2 boxes instead of one. Its worth a try though!

  9. Hi! Just tried your recipe. I made two pies. Everybody, with the exception of one person, really enjoyed the pie. One offered to give me a blue ribbon. The one exception thought it was a bit too sweet.
    Good recipe and very, very easy to make. I will be making this again.

  10. Can I use a can of crushed pineapple with heavy syrup? Will it be so sweet. I’m making it tomorrow and accidentally bought the one with heavy syrup.

  11. I spent this past summer taking care of my mom before she passed and this was a favorite of hers. Just a tiny variation on this; once when I made it I realized the pie crust was missing from the grocery bag, but I had already mixed up the filling. So… we just grabbed a pack of her graham crackers and used it like a pineapple cream dip.

  12. Wow! In my 81 years on earth I never had a pineapple pie! It’s a regular thing now in our family. Thank you for your amazing recipes. I saw that you used a Wegmans product… I moved from Buffalo to Missouri three years ago. I miss Wegmans!!! And their ultimate chocolate cake.

  13. I made it using sugar free pudding and light sour cream and lite cool whip but I mixed it all together everybody loved it. Will make again and again.

  14. Sounds lovely. I am going to make this for a lady’s prayer luncheon this weekend. You cannot go wrong with a tried and true recipe
    Thank you for sharing.

  15. Made the First of what I believe will be many! My husband absolutely loves it.
    Thanks for sharing your recipe.

  16. Do you use instant or a cook pudding for this . If it’s instant how does this work without the milk .

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