Pineapple Pie a quick recipe for creamy, refreshing and so delicious summer pie. Pineapple Pie the most easy and best tasting pie!
When it is summer time I like making simple, refreshing cakes and pies. These days I watched Mom’s cook book and I found plenty of recipes which I made so many times. I found this summer pie and I recommend you to give it a try. It is pineapple season so this pie is ideal in great combination with rich cream filling.
This time I made a decision to make my version of Mom’s Pineapple Pie and pudding.
For this Pineapple Pie you need only few ingredients and you got perfect summer pie. I am sure that many of ingredients you have in your kitchen. Today pineapple is missing in my kitchen, so I am going to buy it because pineapple is my main ingredient. In my supermarket I found ready-made pie crusts so I bought them because I don’t have so much time but I want to surprise my children. I couldn’t find fresh pineapple, so I bought canned pineapple.
Pineapple Pie is always a good and quick idea, and it is so refreshing in combination with whipped cream. This sweet thing consist butter Graham Cracker crust, creamy filling with pineapple and whipped cream. When it is finish I always put it in the fridge and after one hour this is a real summer pie. My Mom likes to make minor changes with this recipe, so she put her favorite fruit and it is always great choice. We add strawberries, peaches, cherries, blueberries. Try to find your favorite combination. You can combine anything you like, but my choice for today is pineapple and I am sure that you will love it too. Enjoy!
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- 2 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 20 oz Crushed Pineapple, drained very well
- 2 (3.4 ounce) packages vanilla instant pudding mix
- 8 oz sour cream
- 8 ounces cool whip
- Maraschino cherries
- Pineapple slices
- In a food processor ground whole graham crackers to get fine crumbs
- Combine graham crackers crumbs with ½ cup melted butter and stir until evenly moistened.
- Press mixture into the bottom and up the sides of 8” pie plate. Press hard to compact. You can use a glass to press the bottom, but use your fingers to press the sides.
- Set in the fridge to firm while making the filling.
- In a large bowl, combine crushed pineapple, sour cream and vanilla pudding mix
- Mix until well combined
- Pour into pie crust and spread evenly
- Top the pie with cool whip
- Decorate top with Maraschino cherries and pineapple slices
Selma says
Do you make the pudding like it tells you on the box or just mix the power dry pudding mix just like you said in your recipe
Marie-A Roy says
I asked myself the same thing ?
Jessica says
I just mixed the powder with the sour cream and pineapple. If you make the pudding with milk first, the filling will not set up.
meaux says
It all goes in together no other instructions.
GJ says
If I wanted to use fresh pineapple, how much would I put in this pie instead of he 20 oz canned?
Lidia Simic says
Hi, you need to use the same amount of fresh pineapple, 20 oz. Good luck and Enjoy!
Joan parker says
I love pineapple so much this could become a favorite
Lidia Simic says
🙂
Flo says
indicqte on recipe that pudding should be combined with milk according to package directions . I almost made a mistake making this but read the Reply and question. Someone else may miss that important step.
Thanks,
Going to make it soon?
Lidia Simic says
Hi Flo! You don’t make the pudding per the package instructions, you just add the pudding powder mix with the pineapple and sour cream. Let me know how you like it! Enjoy!
Irene DeNava says
What would happen if you use a different flavor of pudding, like cheesecake
Lidia Simic says
Hi Irene, I haven’t tried any others flavor but they would probably work, just alter the flavor of course. Enjoy!
Jenette Terrazas says
I made this it’s amazing!!
Minus crust I bought a premade graham crust it is crunchy with a good taste good with filling very good. Homemade crust was too soft.
Excellent filling!!
Lidia Simic says
I’m glad that you like the recipe! Thank you for such a nice comment! 🙂
Bruce Dunn says
Leave sour cream OUT or use cream cheese….dish had bad after taste …
Donna says
CAN you use cream cheese instead of sour cream
Lidia Simic says
Hi Donna, I’m sorry I have not tried this with cream cheese so I don’t know how it would turn out.
LidiaFails says
Lidia says on one comment to make the pudding as per the instructions on the box, and another comment is to just add the pudding as the powder.
Terrible instructions on this recipe.
Lidia Simic says
Hi, I’m sorry my mistake, you just add the pudding powder mix with the pineapple and sour cream. Let me know how you like it! Enjoy!
Edward says
Lidia, why don’t you delete your first comment where you say to make the pudding as per manufacturer’s instructions? That is what is causing all the confusing; you saying 2 different things.
Lidia Simic says
Hi Edward, I am so sorry about this, and thanks for bringing it to my attention. I am working on it!
Ann Howerton says
Apparently I came in after the fact, as there is only the instructions only say to use the pudding as powder. Sounds great to me. Will try soon. Also, this is a very friendly recipe. You could adjust to your own taste & makes large variety with whatever flavors you would like with accompanying garnish
Charlotte Wood says
I made this with light sour cream, light cool whip & sugar free vanilla pudding also pineapple in light syrups. Taste just as sweet as made with regular & less calories.
Lidia Simic says
Thanks for sharing this nice comment Charlotte! 🙂
John Rogers says
I tried the Pineapple Pie, and found it very sweet and heavy. Would it be possible to double the sour cream for less sweetness, and fold in 8 oz. cool whip, to lighten it up ?
Lidia Simic says
Hi John, I’m sorry I have not tried this with double sour cream, so I don’t know how it would turn out. It is worth a try though!
Brienna holt says
Hi how long do you leave it in the Fridge?
Lidia Simic says
Hi Briena, At least 2-3 hours before you serve. Enjoy!
Daisy says
Could you use already made crust if your a on the go kinda girl?
Lidia Simic says
Hi Daisy, Of course you could use store bought or homemade graham cracker crust
DAISY says
OMG Lidia this pie was a hit for our potluck!!!!!! I’m thinking of making a cocount one next time. I don’t like baking so this is PERFECT….. THANKS:)
Jenette says
I just made Pineapple pie. Can I leave in frig up to thirteen hours before serving???
Just made it fresh now.
Let me know please.
Jenette
Lidia Simic says
Hi Jenette, You can leave it in the fridge at least 2-3 hours before you serve. Enjoy!
Sherry says
How much cream cheese can I use instead of the sour cream ?
Lidia Simic says
Hi Sherry, you need to use the same amount of cream cheese instead of the sour cream.
Lauri says
I wonder if I could use Greek yogurt instead of sour cream? Has anyone tried substituting?
Lidia Simic says
Hi Lauri, I’m sorry I have not tried this with Greek yogurt so I don’t know how it would turn out, but I think that would be a good substitute. It’s worth a try!
Barb says
I just made it. It’s chilling now. But – I didn’t have the cool whip or other toppings for it… And – silly me not knowing exactly when I was going to make it – I had froze the sour cream so it wouldn’t spoil. When I took it out to defrost, it was soupy but tasted fine. I used it. I just hope it comes out ok…. (??)……. Concerned Barb
Lidia Simic says
Don’t be Concerned Barb. It will come out OK! 🙂 Thanks for sharing this nice comment!
Teresa Shannon says
Can you freeze this pie?
Lidia Simic says
Hi Teresa, I have not tried freezing this pie so I can’t say for sure how it would work.
Courtney says
Hello, I made the pie and although it was yummy the pinapple part came out almost like a dough. I dont know what I did wrong, I followed along with the recipe step by step and it all came put sticky. I was almost not able to spread it in to the pie crust. Also I decorated it with dehydrated pineapple “flowers”.