Refreshing Tropical Breeze Pie – Looking for a pie that transports you to a warm, sandy beach? Refreshing Tropical Breeze Pie is the answer! This no-bake pie blends cream cheese with a hint of lime, sweet crushed pineapple, and a creamy coconut topping. Perfect for summer gatherings or any time you want a slice of paradise.
The first time I made this Refreshing Tropical Breeze Pie, I was trying to capture that sunny, laid-back vibe of a tropical vacation. My husband was a little skeptical, not being a fan of lime in desserts, but he ended up loving it so much that he went back for seconds! And my little one? She was all about the pineapple and whipped cream combo, barely letting us slice it before grabbing her fork. It’s become a favorite on warm evenings, when we pretend we’re on a mini-vacation right in our backyard.
What makes this Refreshing Tropical Breeze Pie truly special?
This pie is pure bliss! It combines the tang of fresh lime, the sweetness of pineapple, and the creaminess of coconut all in a light, fluffy filling. The graham cracker crust adds the perfect crunch, and it all comes together without a ton of work. This pie also makes an ideal make-ahead dessert for any gathering. If you’re looking for a treat that’s refreshing, fun, and just a bit indulgent, this is it!
What You Need To Make This Refreshing Tropical Breeze Pie Recipe?
Graham Crackers – These add a sweet, crumbly base to the pie and bring that bit of classic graham cracker crunch. Crushing them is key, so they pack well and hold the filling. If you’ve got a food processor, just pulse until they’re nice and fine; otherwise, a sturdy zip-top bag and rolling pin work just as well.
Granulated Sugar – A little bit of sugar in the crust gives it a touch of sweetness without making it overpowering. It’s like the “glue” for the graham crackers and butter, helping the crust set together perfectly.
Butter – Melted butter helps bind the crust and adds that rich, buttery flavor we love. It’ll firm up once chilled, giving the crust a nice structure that holds up to all that creamy filling.
Whipped Cream Cheese – Using whipped cream cheese here keeps the filling light and airy while still creamy. It’s already fluffy, so it blends in beautifully. You can use regular cream cheese if needed, but I’d suggest whipping it a bit first so it mixes in easily.
Crushed Pineapple – This is where the tropical vibes come in! Canned pineapple works best for this, but make sure to drain it well so the filling doesn’t end up too soft or watery.
Lime Juice and Zest – Lime adds a little zing that’s perfect against the sweetness of the pineapple. I love adding fresh lime zest, too, because it brings out that sharp citrus flavor even more. If you’ve got a microplane, zesting will be a breeze!
Shredded Coconut – Coconut adds that extra tropical touch. It’s optional, but I’d say don’t skip it if you can help it. It adds texture and a nutty sweetness that really complements the pineapple and lime.
Heavy Cream – The key to making this pie extra fluffy! You’ll whip it up to add volume to the filling, and it also gets used for the whipped topping. Cold cream whips up best, so keep it in the fridge right until you need it.
Powdered Sugar and Vanilla – These add just a touch of sweetness and flavor to the topping without overpowering the rest of the pie. A bit of powdered sugar helps stabilize the cream, so it holds its shape better once it’s whipped.
Steps To Make Refreshing Tropical Breeze Pie:
Crust:
First, let’s get that oven going—preheat it to 350°F. Now, take your graham crackers and crush them up. If you’ve got a food processor, toss them in there with the sugar and melted butter and pulse until it all comes together. No food processor? Just put the crackers in a bag, crush them with a rolling pin, then mix in the sugar and butter in a bowl.
Pour this crumbly mixture into an 8-inch pie pan. Press it down evenly along the bottom and up the sides a bit to make a nice crust.
Pop the crust in the oven for about 10 minutes until it’s set, then let it cool in the fridge for at least 30 minutes.
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Filling:
Grab a large bowl and your mixer. Start by whipping 1 cup of heavy cream until you get soft peaks. Set this aside; it’ll be our secret ingredient to keep the filling fluffy.
In another bowl, mix the cream cheese with a little sugar until it’s smooth. Then, add most of your crushed pineapple (save a bit for later), the lime juice, and almost all of the lime zest (just leave a pinch or two for decorating). Give everything a good mix until it’s creamy and well blended.
Now, gently fold in that whipped cream you set aside. Go slowly to keep everything light and fluffy. When it’s all mixed, pour the filling into your chilled crust and smooth it out.
Topping:
In a clean bowl, whip the remaining 1/2 cup of heavy cream until you get stiff peaks—don’t go overboard, or it’ll turn into butter! Add in the powdered sugar and vanilla, then whip just a little more to mix.
Spread this whipped cream over the filling, making it look nice and smooth with the back of a spoon. For a little extra flair, sprinkle on the reserved lime zest and the rest of your pineapple.
Chill and Serve:
Place your pie in the fridge for 3-4 hours, or until the filling is fully set. When it’s ready, slice it up, and enjoy your tropical treat!
Tip:
To get the best flavor and texture for this tropical pie, make sure your heavy cream is super cold before whipping it—ideally, chill it in the fridge overnight and keep the mixing bowl in the fridge or freezer for about 10 minutes before you start. Cold cream whips up faster and holds stiff peaks better, giving the pie filling that fluffy, cloud-like texture. When you fold the whipped cream into the cream cheese mixture, do it gently! Using a rubber spatula, go in slow, circular motions to keep that airy texture. And if you want an extra coconut kick, lightly toast some shredded coconut to sprinkle on top for a bit of crunch and flavor. Just a few minutes in a dry skillet over medium heat will bring out the coconut’s natural sweetness, adding a whole new level of yum.
Frequently Asked Questions:
Can I make this pie the day before?
Yes, you can! In fact, it’s better if you do. Making it a day ahead gives the filling time to fully set, and the flavors have more time to blend together. Just cover it tightly with plastic wrap and keep it in the fridge. Add any final toppings, like toasted coconut or extra lime zest, just before serving for the best texture.
Can I use fresh pineapple instead of canned?
You can, but make sure to drain and dry it really well since fresh pineapple can be juicier than canned. Too much liquid could make the filling runny. Chop the pineapple finely and dab it with paper towels before mixing it in.
What if I don’t have a food processor?
No worries! You can crush graham crackers by putting them in a plastic bag and rolling over it with a rolling pin until finely ground. Mix the crumbs with the sugar and melted butter in a bowl, and you’ll have the same result as using a food processor for the crust.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Refreshing Tropical Breeze Pie
Ingredients
For the crust:
- 1 sleeve about 1/3 of a 14-ounce package graham crackers, crushed
- 1/3 c granulated sugar
- 1/3 c butter melted
For the filling:
- 1 12-ounce tub whipped cream cheese
- 1 8-ounce can crushed pineapple, well-drained
- 2 tbsp fresh lime juice
- 1 tbsp grated lime zest divided
- 1 c shredded coconut
- 1 c heavy cream
For the topping:
- 1/2 c very cold heavy cream
- 2 tsp powdered sugar
- 1 tsp vanilla extract
- 1 8-ounce can crushed pineapple, drained
Instructions
For the crust:
- Preheat your oven to 350˚F. Combine the graham cracker crumbs, sugar, and melted butter in a blender or food processor until they’re well mixed. Press the mixture into the bottom and slightly up the sides of an 8-inch pie pan. Just toss it in the oven and let it bake for about 10 minutes. Once it’s out, place it in the fridge to chill for at least 30 minutes to help the crust set.
For the filling and topping:
- In a large bowl, use an electric mixer to whip the heavy cream until soft peaks form. Set this aside for later.
- Next, save about 1/2 teaspoon of lime zest for garnish. In a separate large bowl, beat together the cream cheese and sugar until smooth. Add in most of the crushed pineapple (well-drained), lime juice, and the rest of the lime zest, then mix well. Gently fold in the whipped cream until fully combined, and spoon this filling into your prepared pie crust.
- For the topping, whip the cold heavy cream until stiff peaks form, then add in powdered sugar and vanilla and whip a bit more until it’s smooth. Spread this creamy topping over the pie filling, smoothing it with the back of a spoon. Finish with the reserved lime zest and the remaining can of drained pineapple for extra texture and flavor. Refrigerate for 3-4 hours or until the filling is fully set. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
