This easy no-bake pineapple pie comes together in just minutes with a handful of simple ingredients. Creamy vanilla pudding, tangy sour cream, and sweet crushed pineapple create a smooth, refreshing filling that’s perfect for warm days or whenever you need a quick dessert.
Ingredients
- 1 graham cracker pie crust
- 1 pint sour cream
- 2 packages instant vanilla pudding mix
- 20 ounces crushed pineapple, including the juice
Instructions
- In a large mixing bowl, combine the sour cream, dry vanilla pudding mix, and the crushed pineapple with all of its juice.
- Stir until the ingredients are well blended and the filling becomes smooth and creamy.
- Spoon the mixture into the prepared graham cracker crust, spreading it evenly with a spatula.
- Refrigerate the pie for at least 3 to 4 hours, or until the filling is firm and thoroughly chilled before serving.
Tips
- This recipe can be made as one large pie or divided between two smaller pie crusts.
- For an attractive finishing touch, sprinkle a few graham cracker crumbs over the top before serving.
- If you’d like a lighter, fluffier dessert, spread a layer of whipped topping over the chilled pie before slicing.