In honor of Labor Day and the hot and humid temps here in Western New York, I decided that the second pie of my pie challenge should be my pineapple cream. It is virtually a no bake pie, especially if you use a store bought graham cracker crust.
My Great Aunt Leona used to make this pie and as a child I loved it’s cool, fruity, creamy flavor on a hot day just like we are having now. Hope you like it as much as we do!
Doug eats this pie for breakfast. He claims it is fruit and dairy. How can you argue with that?
Here is the complete recipe:
1-1/4 cups of graham crumbs
1/4 cup sugar
1/3 cup butter melted
1 box of instant vanilla pudding
1 regular sized can of pineapple in heavy syrup
1- 8 oz. container of whipped topping unthawed
1-1/4 cups sour cream
For the crust: Mix the three ingredients in a bowl until incorporated thoroughly. The result will look like moist sand. Press into the bottom of an ungreased 9″ pie pan. Bake at 375 degrees for about 6-8 minutes until lightly browned.
For the filling: in one bowl combine the whipped topping and sour cream. Stir to combine thoroughly. In a second bowl combine and stir together the vanilla pudding and pineapple. Put both bowls of ingredients together into one bowl. Stir together. Spoon into the cooled pie shell. Chill for a couple of hours in the fridge and serve cold.
Happy Labor Day Everyone! -MM