A creamy, fluffy dessert that blends sweet marshmallows with tangy pineapple in a cool, refreshing pie. This no-bake classic delivers nostalgic comfort with a tropical twist, making it perfect for warm days, family gatherings, or whenever you want an easy yet memorable treat.
Why You’ll Love This Recipe
This pie is wonderfully simple yet full of personality. The pineapple adds brightness and balance to the sweetness of the marshmallows, while the light whipped cream keeps every bite airy and smooth. It’s a stress-free dessert that looks impressive, tastes indulgent, and doesn’t require an oven. Whether you’re making it for a celebration or a casual dinner, it’s a reliable crowd-pleaser for all ages.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pre-baked graham cracker pie crust (9-inch)
½ cup 2% milk
38 to 40 large marshmallows (about 226 g, halal-friendly)
⅛ teaspoon salt
½ cup whipping cream (cold)
1 cup crushed pineapple, fully drained and all liquid squeezed out
Directions
In a medium saucepan, add the milk and marshmallows.
Heat over low to medium heat, stirring slowly and continuously until the marshmallows are completely melted and smooth.
Stir in the salt, then remove from heat and allow the mixture to cool completely to room temperature.
Once cooled, gently stir in the drained and squeezed-dry crushed pineapple until evenly combined.
In a separate bowl, whip the whipping cream until soft peaks form.
Gently fold the whipped cream into the marshmallow and pineapple mixture, taking care not to deflate it.
Pour the filling into the pre-baked and cooled graham cracker crust.
Smooth the top, cover, and refrigerate until fully set.
You can easily adapt this pie to suit your taste or occasion. Fold in finely chopped mango for a stronger tropical flavor, or add shredded coconut for extra richness. A light drizzle of melted chocolate over the top adds contrast and visual appeal. For texture, finely chopped toasted nuts can be mixed into the filling or sprinkled on top just before serving.
Storage/Reheating
Store the pie covered in the refrigerator for up to 3 to 4 days. Keep it well sealed to maintain its fluffy texture and prevent it from absorbing other refrigerator odors. This pie is best served chilled and does not require reheating. Freezing is not recommended, as it can alter the texture of the filling once thawed.
FAQs
Can I use canned pineapple instead of fresh?
Yes, canned crushed pineapple works perfectly. Just make sure it is packed in juice, not syrup, and that all excess liquid is thoroughly squeezed out.
Why does the pineapple need to be well drained?
Excess liquid can prevent the filling from setting properly and may make the pie watery.
Can I make this pie ahead of time?
Absolutely. This pie is ideal for making a day in advance since chilling helps it set and improves the flavor.
Is this pie baked?
No, this is a no-bake pie. Only gentle stovetop heat is used to melt the marshmallows.
Can I use mini marshmallows?
Yes, mini marshmallows can be substituted by weight. They melt faster, so stir carefully to avoid scorching.
What type of crust works best?
A graham cracker crust is ideal, but a digestive biscuit crust or vanilla cookie crust also works well.
Can I make this pie lighter?
You can use light whipping cream and reduced-fat milk, though the texture may be slightly less rich.
How do I know when the pie is set?
The pie should feel firm to the touch after chilling and hold its shape when sliced.
Can I decorate the top of the pie?
Yes, you can top it with extra whipped cream, pineapple bits, or a light sprinkle of coconut before serving.
Is this pie suitable for kids?
Yes, it’s mild, sweet, and soft in texture, making it very kid-friendly.
Conclusion
Marshmallow Pineapple Pie is a timeless dessert that combines ease, comfort, and bright tropical flavor. With its fluffy filling, refreshing pineapple, and crunchy crust, it delivers a satisfying balance of textures and sweetness. Whether you’re sharing it at a gathering or enjoying a quiet slice at home, this pie is a simple yet delightful way to end any meal.
A no-bake, fluffy dessert that combines sweet marshmallows, tangy pineapple, and light whipped cream in a graham cracker crust—perfect for warm days and casual gatherings.
Author:Sophia
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:4 hours 25 minutes
Yield:8 slices
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Halal
Ingredients
1 pre-baked graham cracker pie crust (9-inch)
½ cup 2% milk
38 to 40 large marshmallows (about 226 g, halal-friendly)
⅛ teaspoon salt
½ cup whipping cream (cold)
1 cup crushed pineapple, fully drained and liquid squeezed out
Instructions
In a medium saucepan, combine milk and marshmallows. Heat over low to medium, stirring constantly, until marshmallows are melted and smooth.
Stir in salt and remove from heat. Let the mixture cool completely to room temperature.
Once cooled, stir in the well-drained crushed pineapple.
In a separate bowl, whip the cold whipping cream until soft peaks form.
Gently fold the whipped cream into the pineapple-marshmallow mixture.
Pour the filling into the pre-baked graham cracker crust and smooth the top.
Cover and refrigerate for at least 4 hours, or until fully set.
Notes
Be sure to fully drain and squeeze the pineapple to prevent a soggy filling.
Mini marshmallows can be used by weight as a substitute.
Best served chilled; do not freeze as texture may change.
Add coconut, mango, or chopped nuts for variations.
Decorate with whipped cream, pineapple bits, or coconut flakes before serving.
