Two Minute Hawaiian Pie

8 servings Prep: 5 m Cook: PT0M Total: 5 m Beginner
Very light and easy to make dessert for the Cajun who dreams about visiting Hawaii! This no-bake pie combines crushed pineapple, vanilla pudding, and sour cream in a graham cracker crust—ready in minutes, perfect after 2 hours chilling.

Ingredients

  • 1 small vanilla instant pudding package
  • 1 can (20 oz) crushed pineapple in heavy syrup, undrained
  • 1 package (8 oz) sour cream
  • 1 graham cracker crust 9 in
  • 1 tub Cool Whip

Step-by-Step Instructions

  1. Mix the pudding, crushed pineapple with syrup, and sour cream together until well combined. Pour into graham cracker crust. Cover and chill for two hours.
  2. Top with Cool Whip and sit by the bayou and enjoy the breeze.

Common Problems and Solutions

Q: Why is my pie runny?

A: Make sure you're using instant pudding (not cook-and-serve) and that you've mixed it thoroughly with the pineapple and sour cream. The full 2-hour chill time is essential for the pudding to set properly.

Q: Can I use fresh pineapple instead of canned?

A: Canned is better here—the syrup adds sweetness and helps the pudding set. Fresh pineapple contains enzymes that can prevent proper setting.

Tips and Techniques

Don’t drain the pineapple! The heavy syrup helps sweeten the filling and provides moisture for the instant pudding to properly thicken and set.

Ingredient Substitutions

  • Cool Whip: freshly whipped heavy cream sweetened with a tablespoon of sugar
  • sour cream: Greek yogurt
  • graham cracker crust: vanilla wafer crust or Nilla wafer crust

Equipment Needed

  • mixing bowl
  • spoon or whisk