Luscious Pineapple Cherry Pie

My neighbor brought this to a potluck one July, and I watched it disappear before the burgers even came off the grill. She wouldn't share the recipe until I promised to make it for her birthday. The filling is so creamy and bright, and the graham cracker crust stays perfectly crisp even after hours in the fridge. I've made it dozens of times since, and it always feels like a small celebration.

I made this for my daughter's graduation party, and people kept asking if I'd ordered it from a bakery. One guest even took a photo before cutting into it. The colors are so cheerful, and the texture is somewhere between a cream pie and a mousse. It became the dessert I bring when I want to look like I tried harder than I actually did.

Ingredients

• Graham cracker crust: A store-bought crust works beautifully here and saves you time, but make sure it's fresh so it doesn't taste stale against the creamy filling.
• Crushed pineapple: Drain it thoroughly by pressing it gently in a fine mesh strainer, otherwise the filling will be too loose and won't set properly.
• Sweetened condensed milk: This is the backbone of the pie, giving it richness and just enough sweetness without being cloying.
• Whipped topping: Let it thaw completely in the fridge so it folds in smoothly without deflating the mixture.
• Chopped pecans: Toast them lightly in a dry skillet for a deeper flavor, but let them cool before adding or they'll melt the whipped topping.
• Sweetened shredded coconut: The sweetened kind adds little pockets of texture and extra sweetness that balance the tang from the pineapple.
• Maraschino cherries: Pat them dry with a paper towel after chopping to avoid streaks of red juice running through the filling.
• Fresh lemon juice: This brightens everything and keeps the pie from tasting too heavy or one-note.
• Vanilla extract: Just a teaspoon rounds out the flavors and makes the whole thing smell like a bakery.

Instructions

Mix the base:

In a large bowl, whisk together the sweetened condensed milk, lemon juice, and vanilla until it thickens slightly and turns glossy. This only takes about a minute, and you'll see it transform into something luxurious.

Fold in the fruit and nuts:

Gently stir in the drained pineapple, pecans, coconut, and cherries until everything is evenly distributed. Be patient here so you don't crush the pineapple or break up the cherries too much.

Add the whipped topping:

Fold in the whipped topping with a rubber spatula, using a gentle lifting motion so the mixture stays light and airy. It should look fluffy and pale, almost like a cloud.

Fill the crust:

Spoon the filling into the graham cracker crust and spread it evenly, smoothing the top with the back of a spoon. Don't worry about making it perfect, it'll look beautiful no matter what.

Chill until set:

Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or overnight if you can wait. The filling needs time to firm up so it slices cleanly instead of oozing out.

Garnish and serve:

Before serving, add a swirl of whipped topping and a sprinkle of pecans, cherries, and coconut on top. Slice with a sharp knife, wiping it clean between cuts for the prettiest pieces.

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The first time I served this at a family dinner, my brother-in-law asked for the recipe before he even finished his slice. My sister laughed and said it was the first time he'd ever asked for anything with fruit in it. Now it's the dessert they request every summer, and I always make two because one is never enough.

How to Store and Make Ahead

This pie keeps beautifully in the fridge for up to three days, covered loosely with foil or plastic wrap. I've found it actually tastes better the second day, once all the flavors have melded together. If you want to make it ahead, you can assemble the whole thing up to 24 hours in advance and just add the garnish right before serving. It doesn't freeze well because the whipped topping and fruit break down, so plan to eat it within a few days.

Variations You Might Love

I've tried this with crushed strawberries instead of pineapple, and it was like summer in a pie crust. You can also swap the pecans for toasted walnuts or slivered almonds if that's what you have. One time I added a handful of mini chocolate chips, and my kids declared it the best version yet. If you want it a little less sweet, use unsweetened coconut and cut back on the cherries.

Serving Suggestions

This pie is perfect on its own, but I've served it with fresh berries on the side and it felt even more special. A drizzle of chocolate syrup or caramel makes it feel like a sundae in pie form. It pairs beautifully with iced tea or lemonade at a picnic, and it's sturdy enough to transport without falling apart.

• Top each slice with a dollop of whipped cream and a fresh cherry for a little extra elegance.
• Serve it alongside vanilla ice cream if you want to go all out.
• Chill your serving plates for a few minutes so the pie stays cold longer at the table.

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This pie has a way of making any gathering feel a little more joyful, and it's one of those recipes I'm always happy to share. I hope it becomes a favorite in your kitchen too.

Recipe Questions & Answers

→ How long should the dessert be chilled?

It requires at least 4 hours in the refrigerator to properly set and develop its creamy texture.

→ Can I substitute pecans with other nuts?

Yes, walnuts or almonds can be used as alternatives to pecans for similar crunch and flavor.

→ Is baking necessary for this dessert?

No baking is needed; the filling sets in the refrigerator, making it quick and easy to prepare.

→ Why should pineapple and cherries be well-drained?

Properly draining prevents excess moisture that could lead to a soggy crust and affects the overall texture.

→ What garnishes enhance the final presentation?

Additional whipped topping, pecans, cherries, and shredded coconut create an appealing and flavorful finish.