Crushed Pineapple Sour Cream Pie
A bright, tropical, and incredibly easy no-bake dessert. This 5-ingredient pie perfectly balances the sweetness of crushed pineapple with the rich tang of sour cream, creating a velvety, sliceable treat in just 10 minutes of prep time.
Equipment
- Large mixing bowl
- Silicone spatula
Ingredients
Pie Components
- 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
- Prep the Crust: Ensure your baked pastry crust or graham cracker crust is completely cooled and ready to use.
- Mix the Base: 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 it thickens.
- Add Sour Cream: Add the sour cream to the pineapple mixture. Gently fold it in with a spatula until the filling is entirely smooth and uniform in color.
- Fill and Chill: Pour the creamy mixture into your prepared pie crust and smooth the top into an even layer. Place in the refrigerator and chill for at least 2 hours to allow the pudding to set completely before slicing.
Notes
It is vital that you do NOT drain the canned pineapple. The juice provides the exact amount of liquid needed to activate the instant pudding mix.