Easy Pineapple Pie

No oven, no fuss, and barely 20 minutes of actual work. This no-bake pineapple pie folds crushed pineapple into lemon instant pudding and whipped topping, pours it into a pie shell, and chills until set.

Drain the pineapple well. This is the one step you absolutely cannot rush. Crushed pineapple holds a lot of juice, and that excess moisture will keep the filling from setting properly. Press it against a strainer with the back of a spoon to squeeze out every last drop.

Beat the pudding mix and milk for a full 2 to 3 minutes until very thick. Instant pudding sets fast, and you need it thick enough to support the pineapple and whipped topping without turning soupy. Once you fold everything together, work quickly before it starts to set in the bowl.

The lemon juice and zest brighten everything up, cutting through the sweetness with a citrusy tang that keeps the filling from tasting one-dimensional.

Pro Tips

• Refrigerate at least 4 hours, but overnight is better. The filling continues to firm and the flavors meld.
• Use a pre-baked pie shell for the sturdiest crust, or go with a graham cracker crust for a quicker option.
• Fold the whipped topping gently with a spatula. Stirring deflates it and you lose that airy, mousse-like texture.
• Garnish with fresh pineapple chunks and mint right before serving for color and freshness.