Pineapple
Ice Cream Pie

Pineapple Ice Cream Pie made easy with whipped cream, instant vanilla pudding and chunk pineapple.

Pour into a cinnamon, vanilla wafer crust and freeze for a delicious dessert to serve your family or guest on a short notice. 

Serve frozen or thaw before serving for an awesome dining experience!

This dessert is generally thought of as a Summer dessert.

However, it can be eaten in colder weather (preferable somewhat thawed) the same as ice cream.

Pineapple Ice Cream
Pie Recipe

• 1/2 pint Homemade Whipped Cream
  
  
• 1 box (3.9 oz.) box instant vanilla pudding, prepared
  
  
• 1 cup pineapple chunks*, drained
  
  
• 2 cups finely crushed vanilla wafer crumbs
  
  
• 6 tablespoons butter, room temperature
  
  
• 1/4 teaspoon ground cinnamon (Saigon Cinnamon is best)
  
  
• 2 (9") pie pans (or any freezer safe pie pans)
  

Mix together the vanilla wafer crumbs, the softened butter and the cinnamon.

You can mix the ingredients right in the pie pans themselves, as I do. 

Press the crumbs against the sides and bottom of the pans making a well for the pie filling.

I use plastic wrap over the pie shell to prevent having to get my hands messy pressing the crumbs, then discard the plastic wrap.

Set the crust aside.

Prepare the instant vanilla pudding mix and set it aside at least for 5 minutes to thicken up a little more.

Whip the cold whipping cream on high speed in a stand mixer until the peaks form.

Fold the thickened pudding into the whipped cream.

Scrape the bottom and sides of the mixing bowl.

Whip on high speed for another minute until the texture is very light.         

You want a lot of air whipped into this mixture as you would when making homemade churned ice cream.

Prepare your drained pineapple chunks.

At this point you can fold the chunks as is into your mixing bowl mixture  or cut the chunks in half or quarters for smaller pieces then fold them in.

*You can also substitute drained crushed pineapple.

However, I have found if you use chunks, even when you cut them up into smaller pieces, that the pineapple flavor throughout the pie is enhanced.

This is because the cream takes on a taste similar to homemade Mascarpone cheese when separated from the pineapple flavor, in my opinion.

Gently, fold in the pineapple and pour it into the two pie pans, evenly.

Place the pies in the freezer and freeze for several hours until hardened or freeze overnight.

If you are planning to serve the frozen pie pieces, it is best to cut the pie into pieces when it has frozen enough to hold it's shape then  wrap each pie slice separately.

If planning to serve this thawed, take it from the freezer and place in the refrigerator to thaw out slowly.

You can serve the frozen pie frozen straight from the freezer when it has partially thawed enough to cut it.

I prefer to let the pie thaw several hours in the refrigerator before serving, when time allows to enhance the flavors.

As you can see, this luscious pie can be served anytime with a short notice.

This homemade Pineapple Ice Cream Pie is scrumptious!

If you like pineapple, I know you will love this pie.

Pineapple Parfait Pie Recipe

• 1 No.2 can crushed pineapple
  
  

• 1 small pack Lemon Jello
  
  

• 1 pint vanilla or pineapple ice cream
  
  

• 1 Flaky Pie Crust
  
  

Drain the pineapple and reserve the syrup.

Add enough of water to the reserved syrup to make 3/4 cup liquid and pour it into a saucepan.

Bring it to a boil, then remove it from the heat.

Add the Jello and stir it until it has dissolved.

Add the ice cream and stir the mixture has melted. 

Set it in the refrigerator and chill it has thickened until it has thickened and fold in the crushed pineapple.

Turn it into our cooked Flaky Pie Crust shell and place it in the refrigerator to chill it until it is firm.

Top it with the our Homemade Whipped Cream if desired.

Related Pages

Cheesecake Recipe (New York Style)

Cream Cheese Pie Recipe

Key Lime Pie Recipe

Lime Yogurt Pie Recipe

Strawberry Yogurt Pie Recipe

Return to Pie Recipes


Home