Sour Cream Pineapple Pie

Serves

Prep time:

0:20

Refrigeration time:

1:00

Total time:

2:00

Ingredients

Crust (*See Note)

1/3 cup butter

1/4 cup sugar

1 1/4 cups graham crackers (about 18), finely crushed

Filling

20 ounce can crushed pineapple in juice

3 3/8 ounce pkg instant vanilla pudding and pie filling

1 cup sour cream

Topping

Cool Whip®, softened

Directions

In a medium saucepan, MELT butter; STIR in sugar; ADD crushed crackers; TOSS to mix well.

In a 9-inch pie pan, PRESS mixture firmly onto bottom and sides to form an even crust.

BAKE in a 375° oven for 4 minutes; let COOL on a wire rack.

CRUST (if using store-bought, skip to step )

Filling

In a large mixing bowl, COMBINE pineapple, instant pudding (dry) and sour cream; MIX well.

POUR mixture into cooled pie crust; CHILL in refrigerator until ready to serve.

Top slices of pie with Cool Whip if desired.

If scratch crust is not your thing, substitute a store-bought 9-inch graham cracker crust.

From cooks.com for filling plus BH&G Cookbook for crust (pg. 384)

Entered by Tom King via MasterCook

Nutrition

Per Serving (excluding unknown items): 591 Calories; 15g Fat (21.8% calories from fat); 5g Protein; 118g Carbohydrate; 4g Dietary Fiber; 37mg Cholesterol; 272mg Sodium. Exchanges: 6 1/2 Fruit; 0 Non-Fat Milk; 3 Fat; 1 Other Carbohydrates.