Every time I walked into Aunt Marlene’s kitchen on a Sunday afternoon, I knew I’d be leaving with a full belly and a new recipe to obsess over. One summer, after a long church potluck, she opened her fridge and pulled out what looked like a cloud in a pie crust. It was pale pink, chilled just enough to hold together, and topped with a few glossy cherries. One bite, and I knew I’d be asking for the recipe before dessert was over.
Years later, I was hosting my son’s graduation party on a warm June evening, and I wanted something that didn’t require turning on the oven. Something cool, nostalgic, and unfussy. That pie came rushing back. I called Aunt Marlene, scribbled the recipe down on the back of an old grocery list, and made a batch the next morning.
My daughter helped me fold the whipped topping into the fruit mixture while music played in the background and balloons bobbed around the living room. The hardest part was waiting for it to set. When guests arrived and I sliced into it, the first thing someone said was, “Who made this?”
That pie—sweet, creamy, and full of cherry-pineapple sunshine—has now become one of our go-to summer desserts. It’s fridge-friendly, potluck-approved, and easy enough for a busy weekday dinner. And it always sparks a memory, whether it’s from Aunt Marlene’s kitchen or that joyful graduation evening on the back patio.
Short Description
Cherry Pineapple Pie is a no-bake, fruity dessert with a creamy filling made from cherry pie filling, crushed pineapple, sweetened condensed milk, and whipped topping—set in a graham cracker crust. Perfect for summer gatherings or quick make-ahead treats.
Key Ingredients
- 1 can (21 ounces) cherry pie filling
- 1 can (20 ounces) crushed pineapple, drained
- 1 can (14 ounces) sweetened condensed milk
- 8 ounces whipped topping, thawed
- 1 cup mini marshmallows
- 1 (9-inch) graham cracker crust
Tools Needed
- Large mixing bowl
- Rubber spatula
- Can opener
- Spoon or spatula for spreading
- Plastic wrap or pie lid
Cooking Instructions
Step 1: Combine the Filling
In a large mixing bowl, combine the cherry pie filling, drained crushed pineapple, and sweetened condensed milk. Stir gently to blend without crushing the fruit.
Step 2: Fold in Cream and Marshmallows
Add the thawed whipped topping and mini marshmallows. Gently fold everything together until the filling is light pink and well mixed. Avoid overmixing so the texture stays fluffy.
Step 3: Fill the Crust
Spoon the mixture into the graham cracker crust. Spread evenly using a spatula, smoothing the top as much as possible.
Step 4: Chill Until Set
Cover the pie with plastic wrap or a pie lid. Refrigerate for at least 2 hours, or until the filling is firm and holds its shape when sliced.
Step 5: Serve Cold
Once chilled, slice and serve directly from the fridge. It’s best enjoyed cold and creamy!
Why You’ll Love This Recipe
No oven required – Great for hot days or busy nights.
Quick to prepare – Takes just 10 minutes to mix and chill.
Crowd-pleaser – Loved by kids and adults alike.
Fruity and creamy – A refreshing combo of cherry and pineapple.
Versatile for events – Ideal for parties, potlucks, or holiday gatherings.
Mistakes to Avoid & Solutions
Using undrained pineapple
Why it matters: Excess liquid makes the filling runny.
Solution: Drain pineapple well using a fine mesh strainer or press gently with the back of a spoon.
Overmixing the filling
Why it matters: The texture becomes dense instead of airy.
Solution: Fold gently until just combined.
Not chilling long enough
Why it matters: The pie won’t set and will be messy to slice.
Solution: Chill for at least 2 hours, or longer if possible.
Using frozen whipped topping without thawing
Why it matters: It won’t blend properly.
Solution: Let whipped topping sit in the fridge until fully thawed before adding.
Overfilling the crust
Why it matters: The filling might spill over.
Solution: If there’s extra filling, serve it as a fruity dessert dip with graham crackers on the side.
Serving and Pairing Suggestions
Serve this pie cold as a light dessert after a summer meal or at a festive party. It pairs well with:
– Iced tea, lemonade, or sparkling water
– Grilled chicken, BBQ, or cold pasta salads
– Fresh berries or a scoop of vanilla frozen yogurt on the side
– For presentation, garnish with extra cherries or a sprinkle of crushed graham crackers
Best served in wedges or as mini pie bites for buffet-style spreads.
Storage and Reheating Tips
Refrigerate: Store leftovers covered in the fridge for up to 3–4 days.
Freezing: Freeze for up to one month. Wrap in plastic and place in a sealed container. Thaw in the fridge overnight before serving.
Reheating: Not recommended—this pie is meant to be served chilled.
FAQs
1. Can I make this pie ahead of time?
Yes! It’s ideal for prepping the night before. Just cover and keep it chilled.
2. What if I don’t have mini marshmallows?
You can skip them, but they add a nice chewy texture. Chopped large marshmallows can work in a pinch.
3. Can I use homemade whipped cream instead of whipped topping?
Yes, but use stabilized whipped cream so the filling holds its shape.
4. My filling is too runny—what went wrong?
Check that your pineapple was fully drained and that the pie chilled long enough. Also, avoid overmixing.
5. Is this pie overly sweet?
It is sweet, but the pineapple adds some tartness. To reduce sweetness, use unsweetened pineapple and fewer marshmallows.
Tips & Tricks
Use a deep-dish graham cracker crust if you want a thicker filling.
Let the pie chill overnight for the best texture and flavor.
Add a pinch of salt to balance the sweetness.
Use a hot knife to make cleaner slices—dip it in warm water and wipe between cuts.
Want a prettier top? Swirl in a little extra cherry filling after spreading.
Recipe Variations
1. Tropical Cream Pie
Swap cherry pie filling with mango or passionfruit puree
Add shredded coconut and a splash of coconut extract
Top with toasted coconut flakes
2. Chocolate Cherry Pie
Add 2 tablespoons cocoa powder to the condensed milk before mixing
Use chocolate graham crust instead
Top with chocolate curls or shavings
3. Berry Medley Version
Replace cherry pie filling with mixed berry pie filling
Use lemon zest in the mixture for brightness
Serve with fresh blueberries on top
4. Low-Sugar Option
Use light whipped topping and reduced-sugar cherry pie filling
Swap sweetened condensed milk for a lower-sugar alternative
Skip or reduce marshmallows
Final Thoughts
This Cherry Pineapple Pie has become one of those recipes I always reach for when time is short but the occasion still calls for something memorable. It brings together just the right mix of sweet, tart, and creamy—plus, it’s a breeze to whip up.
I’ve served it at everything from backyard birthday parties to simple family dinners, and it never sits long on the table. It reminds me how a chilled slice of pie can bring a moment of calm to a hot day or a bit of joy to a busy week.
Next time you need a quick, no-fuss dessert that still feels special, give this one a try. It’s the kind of pie that fits right into real life—messy, sweet, and made to be shared.
Cherry Pineapple Pie
Ingredients
- 1 can 21 ounces cherry pie filling
- 1 can 20 ounces crushed pineapple, drained
- 1 can 14 ounces sweetened condensed milk
- 8 ounces whipped topping thawed
- 1 cup mini marshmallows
- 1 9-inch graham cracker crust
Instructions
- In a large bowl, stir together the cherry pie filling, drained pineapple, and sweetened condensed milk until just combined.
- Gently fold in the whipped topping and mini marshmallows. Mix just enough so everything is evenly combined and fluffy.
- Spoon the mixture into the graham cracker crust. Spread it out evenly and smooth the top.
- Cover the pie and place it in the fridge for at least 2 hours, or until firm.
- Once chilled, slice and enjoy straight from the fridge!
