Crushed Pineapple Sour Cream Pie Recipe

Introduction

This Crushed Pineapple Sour Cream Pie is a delightfully creamy and tangy dessert that’s quick to prepare and perfect for warm days. With a smooth filling combining pineapple and sour cream, it’s a refreshing twist on classic pudding pies.

Ingredients

• 1 crust 9-inch pie crust (baked and cooled, or a graham cracker crust)
• 1 can crushed pineapple with juice (8 ounce can, do not drain)
• 1 package instant vanilla pudding mix (3.5 ounce box)
• 2 tbsp white sugar
• 1 cup sour cream

Instructions

1. Step 1: Ensure your baked pastry crust or graham cracker crust is completely cooled and ready to use.
2. Step 2: In a large mixing bowl, combine the entire can of crushed pineapple with its juice, the instant vanilla pudding mix, and the white sugar. Stir vigorously for 2 minutes until the mixture thickens.
3. Step 3: Add the sour cream to the pineapple mixture. Gently fold it in with a spatula until the filling is smooth and uniform in color.
4. Step 4: Pour the creamy mixture into your prepared pie crust and smooth the top into an even layer. Refrigerate for at least 2 hours to allow the pudding to set before slicing.

Tips & Variations

• For added texture, sprinkle toasted coconut flakes over the top before chilling.
• Use a graham cracker crust for a sweeter, crunchier base or a traditional baked pastry crust for a classic pie experience.
• Whipped cream can be added as a topping just before serving for extra richness.

Storage

Store the pie covered in the refrigerator for up to 3 days. To reheat, allowing it to come to room temperature is best, though it is typically served chilled. Avoid freezing as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of canned?

Fresh pineapple can be used, but be sure to finely crush it and include some juice to maintain the proper consistency. You may need to adjust the sugar slightly to balance sweetness.

Is this pie gluten-free?

The filling is gluten-free, but the crust may contain gluten unless you use a gluten-free graham cracker crust or pastry. Always check ingredients to be sure.

Crushed Pineapple Sour Cream Pie Recipe

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★★★★★

4.8 from 138 reviews

• Author: Mariam
• Total Time: 2 hours 10 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This Crushed Pineapple Sour Cream Pie is a creamy, refreshing dessert featuring a smooth pineapple and pudding filling set in a buttery pie crust. With a perfect balance of sweet pineapple and tangy sour cream, it’s easy to prepare and chilled to a perfect consistency, making it an ideal no-bake pie for warm days or any occasion.

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Ingredients

Scale 1x2x3x

Crust

• 1 crust 9-inch pie crust (baked and cooled, or a graham cracker crust)

Filling

• 1 can crushed pineapple with juice (8 ounce can, do not drain)
• 1 package instant vanilla pudding mix (3.5 ounce box)
• 2 tbsp white sugar
• 1 cup sour cream

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Instructions

1. Prep the Crust: Ensure your baked pastry crust or graham cracker crust is completely cooled and ready to use before adding the filling.
2. Mix the Base: In a large mixing bowl, combine the entire can of crushed pineapple with its juice, instant vanilla pudding mix, and white sugar. Stir vigorously for 2 minutes until the mixture thickens.
3. Add Sour Cream: Add the sour cream to the pineapple mixture and gently fold it in using a spatula until the filling is completely smooth and uniform in color.
4. Fill and Chill: Pour the creamy pineapple mixture into the prepared pie crust and smooth the top evenly. Place the pie in the refrigerator and chill for at least 2 hours to allow the pudding to set completely before serving.

Notes

• For best results, use a fully baked and cooled pie crust or a graham cracker crust to prevent sogginess.
• Do not drain the pineapple as the juice helps the pudding set properly.
• This pie is best served chilled and should be stored in the refrigerator.
• You can substitute low-fat sour cream if you prefer a lighter version.
• If you want a firmer texture, chill the pie longer than 2 hours.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: pineapple pie, sour cream pie, no-bake pie, instant pudding dessert, easy summer pie, creamy pie