This Pineapple Fluff Pie is perfect for National Pi Day! It’s got a crunchy, buttery graham cracker crust with a creamy pineapple filling!
Pineapple Fluff Pie
I think I should have titled this post “The Little Pie That Could,” because it took me three tries to get it just right. I was so in love with the idea of this Pineapple Fluff Pie that I couldn’t give up and I’m glad I didn’t because it is so yummy!
The crust is graham cracker and you can make your own using the recipe I’ll provide below or you can just take it easy on yourself and purchase a premade pie crust. The homemade version is definitely tastier but the store bought is good too.
Every since my Twix Apple Fluff I’ve been itching to make a pie out of it. That’s actually what I set out to make here but like I mentioned above, THREE tries and it just wasn’t working. So this Pineapple Fluff Pie was born. It’s a bit of a homage to our favorite Disneyland treat, the Dole Whip, although the pineapple flavor is definitely more subtle.
My family loved it and is already asking when I’m planning to make it again! Enjoy, friends, and Happy National Pie Day!
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Pulse graham crackers in your food processor until they are fine crumbs. Add melted butter and brown sugar and pulse until combined and crumbly. (Alternatively, you could place the crackers in a large ziptop bag and crush with a rolling pin, then stir in the butter and sugar).
Using your fingers, press mixture into the bottom and up the sides of a 9-inch pie plate.
Bake in the preheated oven for 10 minutes (preferred), or chill in the freezer for 1 hour.
Pineapple Fluff Filling
In a large mixing bowl, beat the cream cheese and 2 tablespoons granulated sugar together on high speed until completely combined. Stir in the milk on medium-low speed, until completely combined. Stir in the pudding mix and mix on medium-low speed until thickened.
Fold in the non-dairy whipped topping, marshmallows and pineapple until combined.
Pour the mixture into the prepared graham cracker pie crust. Refrigerate for at least 4 hours.
Top with maraschino cherries for garnish before serving, if desired.
Feel free to use freshly whipped cream in place of the whipped topping.
Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.