Zelinda's Pineapple Pie
- 1 Graham cracker pie crust
- 1 pint sour cream
- 1 8 oz. can crushed pineapple
- 1 small pkg. instant vanilla pudding mix
- 1/2 small tub Cool Whip
Remove the lining from the pie crust after un-crimping the aluminum. Remove the paper label and set the lining aside.
Mix thoroughly together sour cream, crushed pineapple (all the juice and fruit, no need to separate) and the contents of the pudding mix package (powder). Pour the mixture of sour cream and fruit and pudding mix into the crust. Smooth this in the pie. Cover with 1/2 of the tub of Cool Whip.
Take the lining that was packaged on the pie crust, and turn it over; it is now a lid. Set the lid on top of the pie, and re-crimp the aluminum to hold it in place. You now have a covered pie. Refrigerate the pie until the pudding sets. (per instructions on pudding box)
This pie is adaptable to other flavors and fruits. Suggestions:
- Take a very ripe banana, put it in a measuring cup, mash it and fill the cup with milk to 8 oz, and use that instead of the crushed pineapple. You can also use chocolate or butterscotch pudding with banana.
- Chop up maraschino cherries and the juice, and use chocolate pudding to make chocolate cherry pie.
- You can also use fat free, sugar free or full fat or full sugar ingredients. This recipe is very versatile. However, we strongly encourage you to make the Pineapple Pie first to make sure to get the correct idea of the amount of liquid you need for the recipe.