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happybooker1's avatar
happybooker1
Explorer
Jul 27, 2013

Sour Cream Pie

Every single time I make this I get requests for the recipe. Very easy for budding cooks to stir up also. I have also changed the pineapple to an equal quantity of frozen thawed strawberries in juice or canned peaches and used different flavored Jello. I have also used fudge Jello & crushed Oreos & added extra milk. But the original is still my favorite!

Stir up in a bowl: 1 flat can crushed pineapple with juice, 1 small box instant Jello (vanilla or French Vanilla), 1/4 C. Milk, 1 c. Sour cream. Spread mixture in graham cracker crust. Top with a regular tub of Cool Whip. Refrigerate 4+ hours until firm.
  • I've done one similar to this by deleting the milk and sour cream. Just stir the pineapple drained (I use larger can), and instant pudding together. Then stir in Cool Whip and put in graham cracker pie shell. Can either freeze or put in fridge! Both sound good right now!
  • Note re "Crushed Pineapple" in the squat can. This is actually the crushed center part of the pineapple-resulting in rather hard bits that are very low in flavor. The minimal flavor comes primarily from the juice-a great way to sell the worthless hard part! Use canned pineapple slices as they provide MUCH more flavor and are easier to digest (freeze those you do not use). One can simply chop the slices in a machine or by hand.
  • mitch5252 wrote:
    May I ask - what is a "flat" can of crushed pineapple? I'm guessing you mean the tuna size can?


    LOL yes. That's what my mom always called it -- the flat can as opposed to the 'tall' can.
  • May I ask - what is a "flat" can of crushed pineapple? I'm guessing you mean the tuna size can?
  • This does sound good--I have to try! The variations you mentioned sound good also. Thanks
  • Sounds great, and I do like easy. Looks like a winner! Thanks!