Pineapple Pie with Graham Cracker Crust

on April 19, 2021
5 from 1 vote

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This Pineapple Pie with Graham Cracker Crust is so fresh and flavorful, it tastes like a vacation–like a Piña colada with a graham cracker crust.
picture of entire pie surrounded by flowers, pineapple, and coconut

Looking for a tropical sweet treat? This Pineapple Pie with graham cracker crust is like sipping a Piña colada, but in pie form.

The combination of fresh pineapple and cream of coconut is the perfect filling for this buttery graham cracker crust and is the perfect pie recipe to curb your sunny vacation wanderlust.

a slice of pineapple pie decorated with violas sitting on a white plate

Pineapple Pie Tips and Tricks



Use Your Hands

Once you’ve blended your graham cracker crust ingredients together, just pour them directly into your pie dish, and use your hands to press the crust mixture into the dish.

Quick note: Blind baking is just baking the crust without the filling to ensure that it’s nice and crunchy.

Use your pointer finger and your thumb to pinch the crust mixture up the sides of the dish and blind bake it for 10 minutes.

shaping graham cracker crust in pie dish

Give Your Blender a Rinse

After you use your blender to mix your crust ingredients, make sure you give your blender a quick rinse.

You want your pineapple pie filling to be nice and smooth, and devoid of any graham cracker bits. No need to use soap, just give it a quick rinse to clear out those crumbs.

Cream of Coconut

Bear in mind that cream of coconut and coconut cream are not the same.

Cream of coconut is more syrupy and pre-sweetened whereas coconut cream is richer and thicker. The pineapple pie filling will not set if you use coconut cream.

They also differ in color. Cream of coconut is usually an off-white or tan color, whereas coconut cream is cloudy white.

You can usually find cream of coconut in your grocery store, or you can order this cream of coconut (affiliate link).

Blend the Pineapple Until Smooth

Making your filling is just as simple as making your crust! You’ll use your blender (affiliate link) again to combine the ingredients, and puree the pineapple.

Add all of your pie filling ingredients to the blender except for the egg. Blend on high until the mixture is smooth.

Then, you can add your egg and use the pulse button on your blender to integrate the egg without overbeating. You should only need to press the pulse button 3-5 times.

Pouring Pineapple Pie Filling into graham cracker crust

Pineapple Pie Frequently Asked Questions



Can I use a pre-made crust for pineapple pie?

Yes! There’s nothing wrong with a shortcut. You can absolutely buy a pre-made graham cracker crust and just use this recipe for the filling.

Is coconut cream the same as cream of coconut?

No, coconut cream and cream of coconut are not the same. Coconut cream is thicker and richer, but generally unsweetened. Cream of Coconut is more of a syrup, and has added sweetener.

What color is cream of coconut?

Unlike coconut cream, cream of coconut is usually a tan color.

Green Tip: Eating seasonally is one of the best (and most delicious) ways to support local and decrease your carbon footprint. Local foods have less associated transportation costs and fuel emissions. Simply put, eating seasonally = less environmental impact. Check when pineapples are in season in your area with this Seasonal Food Guide.

Why You Should Make this Pineapple Pie



  • It’s tropical. The pineapple and coconut flavor combo will make you kick back and relax.
  • It’s unique. It’s kinda like a non-alcoholic Piña colada but in pie form!
  • It’s easy! All in the blender means no whisking or whipping necessary.

If you love this Pineapple Pie recipe and want more pie inspo, check out this Key Lime Pie and this Drunken Apple Pie.

Pineapple Pie with Graham Cracker Crust

5 from 1 vote
Course: DessertCuisine: American
Servings

12

servings
Prep time

20

minutes
Cooking time

1

hour 
Setting Time

30

minutes
Total time

1

hour 

50

minutes

This Pineapple Pie with Graham Cracker Crust is so fresh and flavorful, it tastes like a vacation–like a Piña colada with a graham cracker crust.

Ingredients


  • Graham Cracker Crust
  • 2 cups graham cracker crumbs (about 9 graham crackers crushed)

  • 1/2 cup brown sugar, tightly packed

  • 1/4 teaspoon salt

  • 1/2 cup coconut oil


  • Pineapple Pie Filling
  • 15 ounces (1 can) cream of coconut

  • 1 cup fresh pineapple, chopped

  • 2 tablespoons lemon juice (juice of 1/2 lemon)

  • 3 large eggs

  • 1 tablespoon coconut flakes for decoration (optional)

  • 10 violas for decoration (optional)

Directions


  • Graham Cracker Crust
  • Preheat oven to 350 degrees Fahrenheit.
  • Add graham crackers, brown sugar, salt, and coconut oil to a blender and blend on high until your mixture turns into a fine dust.
  • Transfer to a 9 inch pie dish, and use clean hands to press down on mixture, working up the inner sides of the pie dish.
  • Bake crust for 10 minutes, remove from the oven, and set on a cooling rack while you make your pineapple pie filling.

  • Pineapple Pie Filling
  • Bring your oven down to 300 degrees Fahrenheit and quickly rinse out your blender.
  • Add cream of coconut, fresh pineapple, and lemon juice to your blender and blend on high until pineapple is pureed and mixture is smooth.
  • Add the eggs to your blender and pulse a couple of times until the eggs are integrated.
  • Pour your pineapple pie filling into your prepared crust and bake for 50 minutes. After 50 minutes, turn your oven off, but leave the pie inside until it no longer wobbles when you move the oven rack with your oven mitt–about 30 minutes.
  • Allow to cool and enjoy cold or at room temperature.

Pro Tips

  • If you’re feeling lazy, you can buy pre-crushed graham crackers, or even buy a pre-made graham cracker crust!

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