Week #2 of Operation Pie – Pineapple Cream

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!

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According to the box’s directions the graham cracker crust is 1-1/4 cups of graham cracker crumbs, a 1/4 cup sugar and a 1/3 cup of melted butter.
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Mix the three ingredients in a bowl until incorporated thoroughly. The result will look like moist sand.
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Press into the bottom of an ungreased 9″ pie pan. Bake at 375 degrees for about 6-8 minutes until lightly browned.
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For the filling: in one bowl combine 1- 8oz container of whipped topping unthawed and 1-1/4 cups of sour cream. Stir to combine thoroughly.
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In a second bowl combine and stir together 1 box of vanilla instant pudding (3.5 oz) and 1 can of crushed pineapple in heavy syrup drained.

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Put both bowls of ingredients together into one bowl.
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Stir together
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Spoon into the cooled pie shell. Chill for a couple of hours in the fridge and serve cold. Easy peasy huh?

Doug eats this pie for breakfast. He claims it is fruit and dairy. How can you argue with that?

Here is the complete recipe:

Crust:

1-1/4 cups of graham crumbs

1/4 cup sugar

1/3 cup butter melted

Filling:

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

Directions:

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

Published by marymargaretripley

I am a professional Bakery Manager at a privately owned grocery store. I also owned my own bakery for over four years. I have been baking for 15+ years professionally. I also teach canning and preserving classes and have been gardening since I was 5 years old. I live in Western, NY with my husband, teenage son, Bernie the Cat and Muffins the Hamster.

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