Pineapple Sour Cream Pie
📜 Collection: Unknown Twenty Six | ✍️ Attribution: Unattributed | 📂 Category: Desserts A delightful and creamy no-bake dessert featuring tangy sour cream and crushed pineapple in a crisp pie shell. Topped with whipped cream and toasted almonds for a perfect textural finish.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | None | 3 hours | 8 servings |
🔪 Key Equipment
- Deep bowl
- Electric mixer
- Pie pan
Ingredients
Pie Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 pkg | Vanilla Instant Pudding | Dry mix |
| 1 (15 oz) | Crushed Pineapple | With juice |
| 2 cups | Sour Cream | 16 oz |
| 1 T | Sugar | Plus a little more to taste |
| 1 | 9” Pie Shell | Baked or crumb shell |
Garnish
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| As needed | Whip Cream | For frosting |
| As needed | Almonds | Toasted |
Instructions
Step 1: Mixing and Chilling
- Combine 1 pkg vanilla instant pudding with 1 (15 oz) crushed pineapple and juice, 2 cups sour cream, and 1 T sugar in a deep bowl.
- Beat slowly for 1 min until smooth and well combined.
- Pour the filling into the 1 9” shell and chill in the refrigerator for 3 hours until set.
Step 2: Garnishing
- Frost the chilled pie with whip cream and top with toasted almonds before serving.
💡 Make-Ahead & Storage: Keep refrigerated until ready to serve; best enjoyed within 24 hours of assembly.
Original Recipe Scan
