Okay, so picture this: you’re at a church potluck in the ’70s, and someone’s grandma just pulled out the most magnificent dessert you’ve ever seen. That’s basically what we’re dealing with here — a ridiculously creamy, tangy-sweet slice of pure nostalgia that somehow manages to be both retro and totally timeless. This isn’t just any pie; this is the kind of dessert that makes people stop mid-conversation and ask, “What IS this magical creation?”
We’re talking about a silky smooth filling that’s part cheesecake, part pudding, and all kinds of amazing. The crushed pineapple brings this bright, tropical sweetness while the sour cream adds that perfect tangy zip that keeps it from being too sweet. It’s like summer vacation in pie form, and honestly, it’s about to become your new secret weapon for impressing literally everyone.
Why You’ll Love This Recipe
- No-bake perfection — your oven can take a break on this one
- Make-ahead superstar — actually gets better overnight
- Crowd-pleasing flavor — sweet, tangy, and totally addictive
- Simple ingredients — probably have most of this stuff already
- Looks fancy, tastes incredible — maximum wow factor, minimum effort
- Perfect for any season — brings sunshine to your table year-round
The Good Stuff You’ll Need
For the Graham Cracker Crust:
- 1.5 cups graham cracker crumbs (about 12 whole crackers)
- 1/3 cup granulated sugar
- 6 tbsp butter, melted
- Pinch of salt
For the Dreamy Filling:
- 1 can (20 oz) crushed pineapple, drained (save that juice!)
- 1 package (8 oz) cream cheese, softened
- 1 cup sour cream
- 3/4 cup powdered sugar
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
- 1/4 cup reserved pineapple juice
For the Topping (because why not?):
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Toasted coconut flakes (optional but recommended)
- A few pineapple chunks for garnish
Let’s Do This
Step 1: Make That Crust Preheat your oven to 350°F. In a bowl, mix graham cracker crumbs, sugar, melted butter, and salt until it looks like wet sand. Press this mixture firmly into the bottom and up the sides of a 9-inch pie pan (use the bottom of a measuring cup to really pack it in).
Bake for 10 minutes until lightly golden. Let it cool completely while you make the filling.
Step 2: Drain That Pineapple Like a Pro Drain the crushed pineapple in a fine-mesh strainer, pressing out as much liquid as possible. You want about 1/4 cup of that sweet juice saved for the filling, but the pineapple itself needs to be fairly dry or your pie will be soup.
Step 3: Whip Up the Base In a large bowl, beat the softened cream cheese until smooth and fluffy (about 2 minutes). Add the sour cream, powdered sugar, and vanilla — beat until combined.
Step 4: Pudding Magic In a separate bowl, whisk the instant pudding mix with the reserved pineapple juice and about 1/2 cup of the heavy cream. Whisk for 2 minutes until it starts to thicken.
Step 5: Bring It All Together Fold the pudding mixture into the cream cheese mixture until smooth. Gently fold in the drained crushed pineapple.
Step 6: Whip It Good In another bowl, whip the remaining 1/2 cup heavy cream until soft peaks form. Gently fold this into the pineapple mixture — this is what makes it so light and dreamy.
Step 7: Fill and Chill Spoon the filling into your cooled crust and smooth the top. Cover with plastic wrap and refrigerate for at least 4 hours, but overnight is even better.
Step 8: Top It Off Before serving, whip the topping ingredients until soft peaks form. Spread or pipe over the pie, sprinkle with toasted coconut if using, and add a few pineapple chunks for that Instagram-worthy finish.
Serving Suggestions
- Serve with a cup of coffee or iced tea on a sunny afternoon
- Perfect for summer barbecues, potlucks, or any time you need to bring dessert
- Pairs beautifully with fresh berries on the side
- A drizzle of caramel or coconut sauce takes it over the top
Switch It Up
Tropical Twist: Add shredded coconut to the filling and use coconut cream instead of some of the heavy cream Citrus Zing: Add some lemon or lime zest to the filling for extra brightness Nutty Crunch: Mix chopped macadamia nuts or pecans into the crust Boozy Version: Add a splash of rum or coconut rum to the filling (adults only!) Individual Servings: Make these in mason jars or small glasses for a cute presentation
Make-Ahead Tips
- The whole pie can be made 2-3 days ahead — just add the whipped topping before serving
- The crust can be made and baked up to a week ahead, stored covered
- Drain the pineapple the night before to save time
- This actually tastes better after sitting overnight — the flavors get all happy together
Questions People Actually Ask
Q: Can I use fresh pineapple instead? A: You can, but you’ll need to cook it down with a little sugar first to remove excess moisture. Canned is actually better here because it’s already the perfect texture.
Q: My filling seems too soft. What went wrong? A: Make sure you drained the pineapple really well, and that your cream cheese was properly softened. Also, it needs that full chill time to set up properly.
Q: Can I make this sugar-free? A: Absolutely! Use sugar-free pudding mix and substitute the powdered sugar with a powdered sugar substitute. The pineapple will still provide plenty of sweetness.
Q: What if I don’t have instant pudding mix? A: You can make your own by mixing 1/4 cup cornstarch, 1/4 cup sugar, and a pinch of salt, then whisking in the pineapple juice until smooth.
Q: Can I freeze this? A: It’s not ideal because the texture changes, but if you must, freeze without the whipped topping and let it thaw in the fridge overnight before serving.
Q: My crust is too crumbly. Help! A: Make sure you’re using enough melted butter and really pressing it firmly into the pan. If it’s still crumbly, add another tablespoon of melted butter.
Print
The Ultimate Crushed Pineapple Sour Cream Pie
- Total Time: 35 minutes
- Yield: 8–10 servings 1x
Description
Okay, so picture this: you’re at a church potluck in the ’70s, and someone’s grandma just pulled out the most magnificent dessert you’ve ever seen. That’s basically what we’re dealing with here — a ridiculously creamy, tangy-sweet slice of pure nostalgia that somehow manages to be both retro and totally timeless. This isn’t just any pie; this is the kind of dessert that makes people stop mid-conversation and ask, “What IS this magical creation?”
We’re talking about a silky smooth filling that’s part cheesecake, part pudding, and all kinds of amazing. The crushed pineapple brings this bright, tropical sweetness while the sour cream adds that perfect tangy zip that keeps it from being too sweet. It’s like summer vacation in pie form, and honestly, it’s about to become your new secret weapon for impressing literally everyone.
Ingredients
For the Graham Cracker Crust:
- 1.5 cups graham cracker crumbs (about 12 whole crackers)
- 1/3 cup granulated sugar
- 6 tbsp butter, melted
- Pinch of salt
For the Dreamy Filling:
- 1 can (20 oz) crushed pineapple, drained (save that juice!)
- 1 package (8 oz) cream cheese, softened
- 1 cup sour cream
- 3/4 cup powdered sugar
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
- 1/4 cup reserved pineapple juice
For the Topping (because why not?):
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Toasted coconut flakes (optional but recommended)
- A few pineapple chunks for garnish
Instructions
Step 1: Make That Crust Preheat your oven to 350°F. In a bowl, mix graham cracker crumbs, sugar, melted butter, and salt until it looks like wet sand. Press this mixture firmly into the bottom and up the sides of a 9-inch pie pan (use the bottom of a measuring cup to really pack it in).
Bake for 10 minutes until lightly golden. Let it cool completely while you make the filling.
Step 2: Drain That Pineapple Like a Pro Drain the crushed pineapple in a fine-mesh strainer, pressing out as much liquid as possible. You want about 1/4 cup of that sweet juice saved for the filling, but the pineapple itself needs to be fairly dry or your pie will be soup.
Step 3: Whip Up the Base In a large bowl, beat the softened cream cheese until smooth and fluffy (about 2 minutes). Add the sour cream, powdered sugar, and vanilla — beat until combined.
Step 4: Pudding Magic In a separate bowl, whisk the instant pudding mix with the reserved pineapple juice and about 1/2 cup of the heavy cream. Whisk for 2 minutes until it starts to thicken.
Step 5: Bring It All Together Fold the pudding mixture into the cream cheese mixture until smooth. Gently fold in the drained crushed pineapple.
Step 6: Whip It Good In another bowl, whip the remaining 1/2 cup heavy cream until soft peaks form. Gently fold this into the pineapple mixture — this is what makes it so light and dreamy.
Step 7: Fill and Chill Spoon the filling into your cooled crust and smooth the top. Cover with plastic wrap and refrigerate for at least 4 hours, but overnight is even better.
Step 8: Top It Off Before serving, whip the topping ingredients until soft peaks form. Spread or pipe over the pie, sprinkle with toasted coconut if using, and add a few pineapple chunks for that Instagram-worthy finish.
Notes
- Serve with a cup of coffee or iced tea on a sunny afternoon
- Perfect for summer barbecues, potlucks, or any time you need to bring dessert
- Pairs beautifully with fresh berries on the side
- A drizzle of caramel or coconut sauce takes it over the top
- Prep Time: 25 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: ~420 kcal
- Fat: ~28g
- Carbohydrates: ~38g
- Protein: ~6g