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.
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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
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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.
