Craving a tropical escape? This no-bake tropical pie—creamy with pineapple and cherries—mixes up in 10 minutes and chills to perfection. This easy-to-make dessert is a fruity, nostalgic twist on a classic recipe.
Ready to impress?

Why You’ll Love This Recipe
✅ No Bake & Quick Prep – Just mix the ingredients in a bowl, fill the crust, and chill.
✅ Perfect for Potlucks – This crowd-pleaser recipe is guaranteed to make everyone smile.
✅ Balanced Sweetness – Sour cream keeps it tangy and not too sweet.
✅ Customizable – Add pecans or walnuts and/or skip the maraschino cherries!
How To Make Tropical No-Bake Pie
Ingredients:
- Crushed pineapple (with juice)
- Sliced pineapple rings (drained)
- Instant vanilla pudding mix
- Sour cream
- Sweetened flake coconut
- Maraschino cherries
- Deep-dish graham cracker crust
- Optional: Chopped pecans or walnuts

Step By Step
Step 1: Mix the Filling: In a large mixing bowl, combine crushed pineapple with its juice, instant pudding mix, and sour cream. Stir until fully blended. If using chopped nuts, mix them in at this stage.
WANT TO SAVE THIS RECIPE?

Step 2: Assemble the Pie: Spoon the filling evenly into the graham cracker crust, smoothing the top with a spatula.

Step 3: Add Toppings: Sprinkle the shredded coconut over the surface of the pie.

Step 4: Decorate with Pineapple & Cherries: Arrange pineapple slices on top, placing seven rings around the edge and one in the center. Place a maraschino cherry in the middle of each ring.

Step 5: Chill & Serve: Refrigerate for at least 2 hours to allow the pie to firm up. It can be served sooner for a softer texture, but chilling enhances the flavor and consistency.

Tropical Fruit Potluck No Bake Pie
WANT TO SAVE THIS RECIPE?
Ingredients
- 10 oz. crushed pineapple about half a standard can, with juice
- 8 oz. can of sliced pineapple rings drained
- 3.4 oz. package instant vanilla pudding mix
- 8 oz. sour cream
- 3 oz. sweetened flake coconut
- 8 maraschino cherries
- 1 deep-dish 9 oz. graham cracker crust
- Optional: 1/3 cup chopped pecans or walnuts
Instructions
- Mix the Filling: In a large mixing bowl, combine crushed pineapple with its juice, instant pudding mix, and sour cream. Stir until fully blended. If using chopped nuts, mix them in at this stage.
- Assemble the Pie: Spoon the filling evenly into the graham cracker crust, smoothing the top with a spatula.
- Add Toppings: Sprinkle the shredded coconut over the surface of the pie.
- Decorate with Pineapple & Cherries: Arrange pineapple slices on top, placing seven rings around the edge and one in the center. Place a maraschino cherry in the middle of each ring.
- Chill & Serve: Refrigerate for at least 2 hours to allow the pie to firm up. It can be served sooner for a softer texture, but chilling enhances the flavor and consistency.