Lemon Pineapple Pie
A quick and refreshing no-bake pie that combines the zing of lemon with the sweetness of pineapple, creamy Cool Whip, and a buttery crust. Perfect for summer gatherings or anytime you desire a light, fruity dessert that’s easy to prepare and sure to impress guests of all ages.
Ingredients
Instructions
- Stir lemon juice into sweetened condensed milk.
- Continue stirring until the mixture thickens, about 5 minutes.
- Add well-drained crushed pineapple to the mixture.
- Fold in Cool Whip until well combined.
- Pour the filling into prepared crusts.
- Cover with plastic lids that come with the crusts.
- Refrigerate for at least 4 hours before serving.
- The pie can be frozen ahead of time.
- Thaw for 2 to 3 hours before serving.
Tips & Substitutions
For a creamier texture, consider using full-fat coconut milk instead of sweetened condensed milk. You can also substitute fresh lemon juice for the Borden ReaLemon juice if you prefer a fresher flavor. Make sure to drain the crushed pineapple thoroughly to avoid a watery filling. This pie can be paired with a graham cracker crust for added flavor and texture.
Serving Suggestions
Serve the Lemon Pineapple Pie chilled for a refreshing dessert. It pairs beautifully with a dollop of whipped cream on top. Consider serving it alongside fresh fruit or a scoop of vanilla ice cream for an extra treat. This pie is perfect for summer gatherings or as a light finish to a hearty meal.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. If you choose to freeze it, wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. Thaw in the refrigerator overnight before serving, or at room temperature for 2 to 3 hours.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Pineapple Pie contains roughly 632 calories, with 8g protein, 63g carbohydrates, and 39g fat. It is an excellent source of calcium (23% of the Daily Value), and a good source of protein.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but make sure to finely chop and drain it well to remove excess moisture. This will help maintain the pie's texture. Canned pineapple is often sweeter and more convenient, but fresh adds a vibrant flavor.
How long does the pie need to set in the fridge?
The pie should be refrigerated for at least 4 hours to allow it to set properly. For best results, consider making it a day ahead to enhance the flavors and ensure a firmer filling when served.
Can I make this pie vegan?
Yes, you can make a vegan version by using coconut cream instead of sweetened condensed milk and a vegan whipped topping. Ensure that your crust is also dairy-free to keep the entire pie vegan-friendly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).