Sugar Free Pineapple Cream Pie
Indulge guilt-free with this luscious Sugar Free Pineapple Cream Pie, a tropical delight that’s both refreshing and effortless to prepare. Perfect for those watching their sugar intake, this no-bake dessert features a velvety, tangy cream filling made with unsweetened crushed pineapple, sugar-free vanilla pudding mix, and softened cream cheese, all nestled in a pre-made sugar-free graham cracker crust. Creamy whipped topping adds a light, airy finish, while hints of vanilla and pineapple juice elevate each bite with a burst of tropical flavor. Ready in just 20 minutes, this healthy and decadent pie is the ultimate centerpiece for summer gatherings, family dinners, or special celebrations. Serve chilled and add optional garnishes like fresh pineapple or shredded coconut for a visual and flavorful flair that’s sure to impress!
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Recipe Information
Ingredients
- 1 pre-made crust (9-inch) Sugar-free graham cracker crust
- 1 cup Crushed pineapple (unsweetened, canned in its own juice)
- 1 package (1 oz) Sugar-free instant vanilla pudding mix
- 2 cups Cold milk (low-fat or unsweetened almond milk for a lighter version)
- 8 oz Cream cheese (softened)
- 1.5 cups Sugar-free whipped topping (like Cool Whip or homemade)
- 1 teaspoon Vanilla extract
- 0.25 cup Pineapple juice (reserved from the canned pineapple)
Instructions
Drain the canned crushed pineapple thoroughly, reserving 1/4 cup of the pineapple juice for later use. Set the pineapple aside in a small bowl.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or a stand mixer.
Add the sugar-free instant vanilla pudding mix, cold milk, pineapple juice, and vanilla extract to the bowl with the cream cheese. Mix on medium speed until fully combined and the mixture begins to thicken, about 2-3 minutes.
Gently fold in the crushed pineapple and 1 cup of the sugar-free whipped topping until evenly distributed throughout the mixture.
Pour the pineapple cream filling into the sugar-free graham cracker crust, spreading it evenly with a spatula to create a smooth surface.
Top the pie with the remaining 1/2 cup of sugar-free whipped topping, spreading it evenly or creating decorative swirls. Optionally, garnish with small pineapple pieces or unsweetened shredded coconut for additional flair.
Refrigerate the pie for at least 3-4 hours, or until fully set.
Slice and serve chilled. Store any leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 19% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 248 mg | 11% | |
| Total Carbohydrate | 23.6 g | 9% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 8.4 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 126 mg | 10% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 185 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
