Description

This Cherry Pineapple Pie is a no-bake, creamy dessert featuring a luscious mix of cherry pie filling, crushed pineapple, and sweetened condensed milk, combined with whipped topping and marshmallows, all nestled in a crunchy graham cracker crust. Perfectly chilled, it offers a tropical twist on a classic pie that’s quick and easy to prepare, making it ideal for summer gatherings or any festive occasion.

Ingredients

Filling

1 can (21-ounce) cherry pie filling
1 can (20-ounce) crushed pineapple, drained
1 can (14-ounce) sweetened condensed milk
8 ounces whipped topping, thawed
1 cup mini marshmallows

Crust

1 9-inch graham cracker crust

Cook Mode Prevent your screen from going dark

Instructions

Prepare the filling: In a large bowl, combine the cherry pie filling, drained crushed pineapple, sweetened condensed milk, whipped topping, and mini marshmallows.
Fold ingredients: Gently fold the mixture together, taking care not to overmix, until all the ingredients are evenly incorporated.
Assemble the pie: Transfer the cherry-pineapple mixture into the graham cracker crust, spreading it out evenly and smoothing the top with a spatula or cake leveler for an attractive finish.
Chill the pie: Cover the pie and refrigerate it for at least 2 hours or until the filling is firm and set, allowing the flavors to meld and the texture to develop.

Notes

Make sure to drain the pineapple well to prevent the crust from becoming soggy.
This pie is best served chilled but can be stored in the refrigerator for up to 2 days.
You can garnish the top with extra mini marshmallows or fresh cherries for added decoration.
Use a clear plastic wrap or aluminum foil to cover the pie tightly while refrigerating to keep it fresh.

Prep Time: 5 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American