No Bake Pineapple Fluff Pie

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No Bake Pineapple Fluff Pie 

No Bake Pineapple Fluff pie is the perfect recipe to use up all those leftover PEEPS from Easter. It’s quick, easy to make, and so delicious. I always love finding recipes like this that help to eliminate the excess candy we obtain from the holidays. I will, more than likely, be sending this pie with my husband to work tomorrow. The guys always enjoy my cooking and I won’t be tempted by the extra candy laying around the house. I happen to be one of those people who LOVE those sugary PEEPS as long as they are frozen. That’s the best way to eat them in my opinion 😉 What’s your take on those sugar peeps? Love them or hate them?

I also have to say a quick apology for having another late post. My goal is to have my recipe posts out by 10 a.m.  every Monday morning. Well, this week life happened. My sister came home early and with the Easter holiday, I just got behind. It happens. I hope this yummy recipe will make up for the fact that it’s a few hours late =)
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No Bake Pineapple Fluff Pie 

Ingredients: 

1/3 Cup Milk

10 Peeps + 1 for garnish ( optional)  ( I used the yellow chicks)

1/2 Cup crushed Pinapple

1 ( 8 oz.) Tub whipped cream

1/2 Teaspoon Vanilla

1 graham Cracker Crust ( store bought, not the extra serving size)

Directions: 

In a medium sized saucepan, over medium heat, add milk and peeps. Cook until peeps are melted, do not bring to a boil. Once the peeps have melted take the saucepan off the heat and let cool for 10-15 minutes. Once cool, in a separate bowl, add pineapples, vanilla, whipped cream and melted peep mixture. Gently fold everything together. Pour this fluffy mixture into the prepared graham cracker pie crust. Refrigerate for 5 hours or overnight. Store in refridgerator.

Print Recipe

No Bake Pineapple Fluff Pie

Course

Dessert

Cuisine

Dessert

Prep Time

5 minutes

Cook Time

5 minutes

Servings

pie

Ingredients

• 1/3 Cup milk
• 10 PEEPS ( I used the yellow chicks)
• 1/2 Cup Crushed Pineapple
• 1 (8 oz.) Tub Whipped Cream ( Thawed, not frozen)
• 1/2 Teaspoon vanilla
• 1 Graham Cracker Crust ( Normal size, not extra serving.)

Course Dessert Cuisine Dessert Prep Time 5 minutes Cook Time 5 minutes Servings pie Ingredients 1/3 Cup milk 10 PEEPS ( I used the yellow chicks) 1/2 Cup Crushed Pineapple 1 (8 oz.) Tub Whipped Cream ( Thawed, not frozen) 1/2 Teaspoon vanilla 1 Graham Cracker Crust ( Normal size, not extra serving.)

Instructions

1. In a medium sized saucepan, over medium heat, add milk and peeps. Cook until peeps are melted, do not bring to a boil. Once the peeps have melted take the saucepan off the heat and let cool for 10-15 minutes. Once cool, in a separate bowl, add pineapples, vanilla, whipped cream and melted peep mixture. Gently fold everything together. Pour this fluffy mixture into the prepared graham cracker pie crust. Refrigerate for 5 hours or overnight. Store in refridgerator.