Listen, I didn’t make the graham cracker crust as the recipe states. My oven had just broken so, I used store-bought to keep things as simple as possible. This recipe has the same vibe as the “Pineapple Ice-Box Dessert” but without a raw egg element. The graham cracker crust was our favorite part, it gives the pie the crunch element that it needs. Would I make this again? Maybe. I could see this being a good option for the barbecue dessert table or just for a creamy, tropical-ish no-bake option for when it’s hot.
Pineapple Ice-Box Pie
20 Marshmallows or around 144 grams of mini marshmallows
1 small can crushed pineapple, drained with juice saved
1c cream, whipped or 1/2 container cool whip
Graham cracker crust, homemade or store-bought
In a medium-size, non-metal bowl combine the marshmallows with the pineapple juice. Microwave for 30-second intervals mixing in between until the marshmallows are melted. Set aside until room temperature, this could take 30min- 1 hour. You don’t want to add the cream in while it’s warm. When ready mix in the pineapple and fold in the cream. Pour into your crust and refrigerate overnight. When set, top with more whip cream and crushed graham crackers if desired.