Pie is one of those dessert options that just seems to find its way onto our table on a regular basis. Often, it is also going to be directly related to a season. We make pumpkin pie in the fall or shoofly pie in the summer. When it comes to this particular pie recipe, however, it is the perfect choice for any time of the year.
If you are tired of the same, old cream pie and want something a little bit different, this pineapple pie is going to be the ultimate idea. It has all of the ingredients you would expect in a cream pie but the pineapple adds that extra little bit of sweetness that really takes things to a better place. Try this one and surprise your family with something delicious tonight.
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
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