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.
Ingredients
Scale
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
Instructions
- Prep the Crust: Ensure your baked pastry crust or graham cracker crust is completely cooled and ready to use before adding the filling.
- 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.
- 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.
- 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
