Pineapple Pie Recipe


I didn't use a blender, just a beater to make the custard mixture fluffy, and followed the advice to put the pineapple filling on the bottom.


For crust:

  • 2 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted

For filling:

  • 20 oz Crushed Pineapple, drained very well
  • 2 (3.4 ounce) packages vanilla instant pudding mix
  • 8 oz sour cream
  • 8 ounces cool whip

For garnish:

  • Maraschino cherries
  • Pineapple slices


For crust:

  1. In a food processor ground whole graham crackers to get fine crumbs
  2. Combine graham crackers crumbs with ½ cup melted butter and stir until evenly moistened.
  3. 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.
  4. Set in the fridge to firm while making the filling.

For filling:

  1. In a large bowl, combine crushed pineapple, sour cream and vanilla pudding mix
  2. Mix until well combined
  3. Pour into pie crust and spread evenly
  4. Top the pie with cool whip
  5. Decorate top with Maraschino cherries and pineapple slices
Source of Pineapple Pie Recipe @