Marshmallow Pineapple Pie

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Moist, fluffy, and tropical from all the pineapple, this classic Midwestern Pie is an easy weeknight dessert. Made from just a few simple ingredients, it tastes way more fancy and delicious than it has any right to be.

Why not learn how to make your very own Graham Cracker Crust for this recipe? Or just learn how to make an old-fashioned Blueberry Pie instead?

Marshmallow Pineapple Pie

This recipe for marshmallow pineapple pie is very much a quintessential Midwestern dish. It uses whipped cream and a whole lot of marshmallows to make for a soft, decadent textured filling and plenty of canned and crushed pineapple for that hit of tropical flavor.

Though it might seem strange to imagine cutting a slice out of this pie, it really is actually very good. All of the flavors just sort of work together – sweet, a little bit tart, mellow and creamy, all underpinned by the satisfying crunch of a graham cracker crust.

Plus, it keeps surprisingly well in the fridge so that you can keep the leftovers for at least a few days!

Marshmallow Pineapple Pie Ingredients

Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.

• Graham cracker pie crust

Marshmallow Pineapple Pie Filling

• 2% milk

• Large marshmallows

• Salt

• Whipping cream

• Crushed pineapple, drained, and all the liquid totally squeezed out

How To Make Marshmallow Pineapple Pie

• Set a saucepan over medium-low heat and add the milk and marshmallows in

• Stir slowly until the marshmallows are dissolved

• Stir in the salt and let cool completely

• Stir the drained and squeezed pineapple into the cooled marshmallow mixture

• Whip the whipping cream until soft peaks form

• Fold the cream gently into the cool marshmallow mixture, being careful not to deflate the cream

• Pour into a pre-baked and cooled pie shell

• Refrigerate the pie until ready to serve

How To Easily Whip The Cream

Whipping cream is one of those things that is surprisingly hard to get perfectly right, especially when you want to use it for something like the filling of a pie.

The trick is maintaining a consistent, even, and fast speed of motion when whisking the cream. As long as you are constantly, endlessly stirring it, then it will eventually be just fine.

If you have an electric mixer, it obviously gets a lot easier, but you do have one additional problem; you might accidentally mix it too much!

If you leave your mixer going and just let the cream whip, it will eventually separate into butter and whey!

Keep a keen eye on it and try to stop it before it gets to that point. Ideally, you should really stop the cream before it hits the firm peaks stage anyway.

For this recipe, you really want a whipped cream that has a gentle, soft texture, just a bit beyond what is sometimes called “soft peaks.” You want the cream to sort of form a slight peak if you lifted the whisk up, but for it to sort of flop down again as soon as the whisk leaves it.

If you let it get to soft peaks and then whisk it some more for maybe 10 or 15 seconds, it should be perfect!

Do You Have To Use a Graham Cracker Crust For This Recipe?

This recipe calls for a graham cracker crust, something that you can either make some scratch or buy it premade.

However, you don’t have to use it if you don’t want to. While a graham cracker crust would probably make for the tastiest base because of graham crackers’ inherent crunchiness, butteriness, and unique flavor, you could substitute it for something else.

A simple store bought shortcrust pastry crust would also work fine, so long as you bake it sufficiently and let it completely cool first.

You could also make your own shortcrust pastry if you were so inclined, but pie crusts are definitely one of those things that are fine to buy from the store. It isn’t cheating – it is time saving!

Looking for more delicious Pie recipes? Try these out:

• Sweet Potato Pie

• Sour Cream Raisin Pie

• Peach Crumble Recipe

Happy Cooking

Love,

Karlynn

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