Pineapple Dreamy Cream Pie (No-Bake)

Total Time
Prep 20 mins
Cook 0 mins

This pie is sinful! to save even more time use the ready-bake pie crusts.

Ingredients Nutrition


  1. In a med-large bowl, cream together the softened cream cheese and sugar with an electric mixer on high speed for 3-4 minutes.
  2. Stir in the slightly drained crushed pineapple, coconut and pecans; mix well.
  3. Carefully fold in half of the whipped topping, until filling is blended well.
  4. Reserve the remaining half for top.
  5. Spoon the filling into prepared crust.
  6. Chill for several hours before serving.
  7. NOTE: A alternative, is to fold in the full amount (2 cups) of whipped topping into the filling; this works quite well, and produces an even lighter texture of pie, but, allow more chilling time before serving for this method.
  8. ALSO: this pie has a better texture, and holds up better and longer if prepared with Cool Whip topping.


Most Helpful

this recipe is close to an icing recipe that my mother-in-laws makes.. it is awesome!!! if you want to use as an icing just add 1 package of instant vanilla pudding.. i'm sure you could also use this as a pie filling. awesome over a white sheet cake.

sshardridge October 24, 2009

4 stars from me. It was delicious but I think I would have doubled the pineapple and halved the nuts and maybe a touch less sugar. I made this for Father's Day with our barbecue ribs dinner (cole slaw and baked beans). Everyone loved it. Your recipes are wonderful, Kittencal, I looked at many of them; I look forward to trying many more.

SavannahStar June 16, 2008

I made this last night, but realized I was out of coconut. I forged ahead without it, and my kids loved it anyway! I used the chocolate crust, and French Vanilla Cool Whip. I opted to use it all in the filling, as I had overnight to chill the pie. YUM!! Will pass this one on...

Kizzikate July 14, 2007

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