Dreamy, creamy pineapple pie – no baking required!
This easy pineapple pie recipe uses just a few pantry staple ingredients.
Mix everything together, pour into a pan, and chill.
5 minutes and you’re done!
The recipe can be soy-free/ gluten-free / vegan / paleo / sugar-free
Canned fruit gets a bad rap because it’s often packed in heavy syrup, but you can actually find many varieties of canned fruit—from mandarin oranges to apples to pears to the canned pineapple used in this recipe—without any added sugar at all.
Canned fruit is usually cheaper than frozen, and more and more brands are also switching over to BPA-free cans.
One of my favorites is Native Forest, which carries both canned coconut milk and canned pineapple and can even be found in regular grocery stores.
(Look in the natural food section of your local grocery store.)
Albertsons and Safeway sponsored this post, and opinions and text are my own. I turn down almost all sponsored post offers (I get five or six each day) due to not believing in the product, but I jumped at the chance for this one; their requirement was to make up any recipe using canned goods – which I often do anyway!
Canned fruit is usually cheaper than frozen, and more and more brands are also switching over to BPA-free cans.
Hello Black Bean Brownies!
I just so happened to have all of the ingredients for this pie in my pantry.
Love when that happens.
5 Minute Pineapple Fantasy Pie
Ingredients
- 1 can crushed pineapple (20 oz)
- 1 can coconut cream (13.5 oz)
- 1/2 tsp pure vanilla extract
- 1/4 tsp salt
- 2 tbsp pure maple syrup OR pinch uncut stevia
- 3 tbsp virgin coconut oil
- optional pie crust (I used my Gluten Free Pie Crust Recipe in an 8.5-inch springform)
Instructions
- To make the pie, blend all ingredients except the optional crust until very smooth. Pour into a prepared pie crust in an 8 inch or 8.5 inch pan OR into the bottom of an 8.5-inch springform pan. Freeze 4 hours or until firm but not yet hard, or freeze longer and thaw at least 2 hours before slicing and serving.View Nutrition Facts
Notes
Links Of The Day:
Veggie Burger Recipe (6 Ingredients)
Need more specific how to prepare ingredients
My fiancée and I made this the other night and it’s not really holding its shape… delicious flavor, but it’s just not keeping its shape. My fiancée did choose to use an immersion blender so maybe it didn’t blend enough… was anyone successful with theirs because we’d love to make this again!
Thats cool!
The coconut oil, I believe, is what makes it more solid once you chill it so it’s a necessary ingredient. I had a horrible time mixing my ingredients – I think they were too cold. I ended up dumping everything into a bowl and microwaving it until warm, then poured it into a pie crust and into the freezer. Coconut oil and cream are solid at room temp. For those asking, coconut milk is not the same thing as coconut cream and the instructions are as written – blend it all together, done.
Do you drain the pineapple? Coconut cream, not coconut milk, correct?
That’s my question, too.
Hi I was wondering if I could substitute something else for the virgin coconut oil? Thank you!
Well done 😊!
This recipe was a total flop. Recipe did not say whether or not to drain crushed pineapple, but I drained it anyway. Still, filling was way to liquid for springform pan. Made a big mess. And, yes I used coconut cream not coconut milk. The coconut cream was liquid at room temperature. I wonder if sweet and condensed milk would have been better. At least it is a lot thicker.
Hi! It sounds like you got a bad can of coconut cream – it should not be liquid when you open the can; coconut cream straight out of the can should already look like cream.
Do you mean coconut cream and not cream of coconut? I had the same issue with mine not setting up – at all. And I used all the ingredients as listed. Didn’t drain the pineapple juice as it wasn’t indicated. Like others said, the taste was great… but mine was like a beverage in a pie plate
Someone suggested coconut cream should not be liquid in the can. I’ve never found that to be the case. Only cream of coconut is solid in my experience. There are 3 diff canned coconut products – milk, cream and cream of… all very different consistencies.
If anyone has had success and can answer how they got there’s to work, I’d love to try it again.