No Bake Pineapple Pie

Mix the cream cheese. Combine the cream cheese and powdered sugar in a large bowl until smooth and creamy.
Add the other ingredients. Gently fold in the whipped topping, followed by the pineapple (reserving 2 tablespoons for garnish.)
Assemble. Pour the filling into the crust. Top with the reserved pineapple.
Chill. Refrigerate the pie for at least 4 hours before slicing.

Here are a few things to keep in mind when making this no bake pineapple pie.

Drain the pineapple. Be sure to drain the crushed pineapple very well. Too much liquid will cause the filling to collapse and not set properly.
Use softened cream cheese. To ensure a creamy and smooth filling, let the cream cheese soften to room temperature before starting the recipe. I usually leave it on the counter for a bit, though you can always pop it in the microwave in 15 to 30 second intervals.
Chill before slicing. The filling will be very soft at soft, so be sure to make the pie far enough in advance that it can chill in the fridge for at least 4 hours. Otherwise, the filling will slide out of the crust when sliced.
Freeze for clean slices. For cleaner slices, you can pop the pie in the freezer for about 20 minutes (after it’s set from the fridge) before slicing.
Skip the fresh pineapple. It’s important to use canned pineapple for this recipe. Fresh pineapple contains more enzymes that can impact the final filling and doesn’t have the same texture.