Pineapple Sour Cream Pie

Summer parties and potlucks are perfect excuses to make this decadent pineapple sour cream pie. With canned pineapple, vanilla pudding mix and store-bought graham cracker crust, this no-bake dessert is sweet, tropical and a cinch to make. It’s a crowd-pleaser that you can make ahead of time and hold in the fridge. Once you’ve mastered the basic recipe down, this pie can be a blank canvas for you to put your spin on with myriad delicious variations (toasted coconut and macadamia nuts on top—yes, please!).

Ingredients for Pineapple Sour Cream Pie

• Crushed pineapple: Canned pineapple recipes like this are convenient because there’s no fruit to prep. Don’t drain the pineapple; you’ll need the juice for the recipe.
• Vanilla pudding mix: Boxed vanilla pudding mix adds sweet vanilla flavor and stabilizes the filling to make the pie sliceable.
• Sour cream: The tang in sour cream balances the sweetness of this pie while giving it a rich and creamy texture. These qualities are why we love sour cream desserts.
• Graham cracker crust: The fastest option is a store-bought pie crust; the toasty flavor of graham crackers is delicious with the sweet, tropical filling.

Directions

Step 1: Make the pie filling

In a small bowl, combine the dry instant pudding mix and sour cream. Stir in the crushed pineapple. Spread this filling into the graham cracker crust.

Step 2: Chill the pie

Cover the pie and refrigerate it for three hours, until the filling sets. Slice the sour cream pineapple pie and add dollops of optional whipped cream.

Editor’s Tip: Serve slices of pie with a thawed dessert topping like Cool-Whip, or make your own vanilla-flavored whipped cream.

Ellie Crowley for Taste of Home

Pineapple Sour Cream Pie Variations

• Choose a different pudding flavor: Pair the tropical pineapple with instant pudding flavors like banana cream or coconut cream.
• Add shredded coconut: Toast coconut in the oven or on the stovetop and sprinkle it over the top of the pie.
• Try a cookie crust: You can use a store-bought vanilla cookie pie crust or make a crust with crushed vanilla wafer cookies.

How to Store Pineapple Sour Cream Pie

Keep the pineapple pie with sour cream chilled to protect its quality and the texture. Cover the pie with storage wrap or transfer it to a sealed dessert carrier. Store the pie in the refrigerator.

How long does pineapple sour cream pie last?

A pineapple sour cream pie can last up to five days in the fridge, but given how delicious it is, it’s unlikely to stick around that long. Because the pie needs to chill so the filling can set, it’s one of the best overnight desserts to make ahead of time.

Pineapple Sour Cream Pie Tips

Ellie Crowley for Taste of Home

How do you make a graham cracker crust from scratch?

A graham cracker pie crust is easy to make from scratch, and there are two methods to choose from. In both methods, finely crushed graham crackers are blended with sugar and melted butter, then pressed into the bottom of a pie plate or baking dish. You can then go the no-bake route and chill the crust until it sets, or bake it to bring out even more toasted, buttery flavor. Both options allow you to make the crust in advance to save time.

Can you use fresh pineapple for pineapple sour cream pie?

While canned pineapple is easiest for pineapple sour cream pie, you can use fresh fruit instead. Cut the pineapple, chop it into finer bits (or use a food processor), and reserve the juices. A can of crushed pineapple is about 2/3 cup of pineapple and 1/3 cup liquid. If you use fresh pineapple, depending on how juicy the fruit is, you may need to add some liquid to get the proper measurement.

What if my pineapple sour cream pie is watery?

If the pineapple sour cream pie has a watery texture, it may need more time in the refrigerator to set (this is especially true on warmer days). Another reason the pie may get watery is if it’s left out at room temperature for too long. After serving slices, move any remaining sour cream pie back into the fridge to keep it cold.