Pineapple Sour Cream Pie
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- graham cracker pie crust
- 1 pt
- sour cream
- 2 pkg
- vanilla instant pudding
- 20 oz
- pineapple, crushed with juice
1In a bowl, mix the sour cream, the two packages of dry pudding mix and the can of pineapple with the juice.
2Pour mixture into pie crust. Spread mixture evenly in crust. Refrigerate immediately to chill for a few hours before eating.
3This recipe makes 1 large or 2 small pies. If you happen to have graham cracker crumbs available, it makes a nice presentation when added to the top of your pie. The crumbs add a nice finished touch.
4Optional: You can add whipped topping(Cool Whip)to cover the pudding for a different taste and presentation.