Cool Lemon‑Pineapple Pie (No‑Bake)
This luscious no‑bake pie marries the tropical sweetness of crushed pineapple with bright lemon, all folded into airy Cool Whip and nestled in a buttery graham crust. As a longtime fan of simple, make‑ahead desserts, I love how the flavors intensify after an overnight chill—perfect for summer potlucks or a quick weeknight treat.
| American Cuisine |
| Dessert |
| By Talia Beventi |
Ingredients:
Filling:
- 1 large container (8 oz) Cool Whip, thawed
- 1 large can (20 oz) crushed pineapple, well-drained
- 1 (14 oz) can sweetened condensed milk
- Juice of 3 lemons (about ½ cup), seeds removed
- 1 cup pecans, chopped
Crust:
- 2 graham cracker pie crusts (9″)
2 pies (16 slices total)
15 minutes
8–12 hours
Easy
Tools We Use:
Instructions:
- In a large mixing bowl, transfer the thawed Cool Whip.
- Drain the crushed pineapple thoroughly, then stir into the Cool Whip until evenly distributed.
- Pour in the sweetened condensed milk and fold gently to combine.
- Squeeze the lemons, remove any seeds, and stir the fresh juice into the mixture.
- Add the chopped pecans and mix until nuts are well coated in the filling.
- Divide the filling evenly between the two graham cracker crusts.
- Press the reserved top from one crust (or additional graham crumbs) onto the top of each pie for added texture.
- Cover pies tightly with plastic wrap and refrigerate for at least 8 hours, preferably overnight.
- Slice and serve chilled.
Chef's Tips:
- Extra Zest: Add 1 tsp lemon zest for a more pronounced citrus kick.
- Crunch Factor: Lightly toast pecans in a dry skillet for 3–4 minutes to deepen their flavor.
- Creamier Texture: Fold in ½ cup mascarpone or cream cheese for richness.
Essential Cookware Sets:
Serving Suggestions:
- Garnish slices with fresh mint leaves and lemon wedges.
- Pair with a scoop of vanilla bean ice cream or coconut sorbet.
- Sprinkle toasted coconut flakes on top for a tropical flair.
Storage:
- Pies can be made up to 48 hours in advance; store covered in refrigerator.
- For longer storage, freeze slices wrapped individually and thaw in fridge 1 hour before serving.
- If the crust softens, crisp it under the broiler for 1 minute before filling.
Dietary Adaptations:
- Vegan: Use dairy‑free whipped topping and sweetened condensed coconut milk; swap crust for gluten‑free vegan graham.
- Gluten‑Free: Choose certified gluten‑free graham crusts or make your own with GF crackers.
- Nut‑Free: Omit pecans and stir in ½ cup sunflower seeds or toasted coconut chips.
Nutrition Facts:
per Slice
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Total Fat | 18 g |
| Saturated Fat | 5 g |
| Carbohydrates | 45 g |
| Sugars | 30 g |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Cholesterol | 10 mg |
| Sodium | 200 mg |
