The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 27, 2009
My mother-in-law makes this pie, but when she went out of town for Thanksgiving, I scrambled to find the recipe and ended up discovering Allrecipes.com as a result! I love this pie. The recipe was perfect. I just added some vanilla extract to the whipped cream. This is very easy and quick to make. Thanks.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jul. 28, 2009
A delicious and light dessert. Perfect on a hot day! I made as directed and topped with cool whip in the center and mandarin orange slices arranged decoratively on the pie.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: May 21, 2009
I love this pie! You can use low fat sour cream and sugar free pudding mix to cut the calories with no loss of flavor! I also find 1 T of sugar is just fine. I usually decorate with fresh strawberries or maraschino cherries.
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Cooking Level: Intermediate

Home Town: Springfield, Pennsylvania, USA
Living In: Long Neck, Delaware, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 15, 2009
Very light and refreshing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 11, 2008
I made a double batch and used 1 vanilla and 1 banana pudding packet. It was very good, very simple and the kids ate it up. I'll be doing a modified version as a cheesecake topper this weekend. Thanks!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 28, 2008
Great easy recipe but more filling needed for a 9" pie. For more filling substitute in: 5.5 oz. instant vanilla pudding and 2 cups sour cream. (I always use low fat.) This makes enough filling to fill a 9" pie. Top with whipped cream. Looks good enough to serve to company.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 22, 2008
My grandmother used to make this pie. I loved it then and I love it now. VERY easy to make and a perfect summer dessert.
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Cooking Level: Intermediate

Living In: Austinburg, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 28, 2008
I found this while looking for a way to use up crushed pineapple. After reading the reviews and seeing how little 8 oz of pineapple was, I decided to double the recipe. I used a 20 oz can of pineapple, kept the sugar the same and doubled the pudding and sour cream. It came out nice and thick and I only had about 1/2 c left over after filling a ready made graham crust. Which by the way is good by itsself. Not a fancy pie but it tastes great :)
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Cooking Level: Intermediate

Living In: Bamberg, Bayern, Germany

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 17, 2007
Yummy! I didn't have quite enough pineapple and juice so I found a small can of mandarin oranges and used that. I used all of the mandarin juice and only 3/4 of the mandarins. I wanted to save some for the top. After licking my fingers, I think it's going to be excellent!!!
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Photo by LeviCooks

Cooking Level: Expert

Home Town: Layton, Utah, USA
Living In: Salt Lake City, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jul. 15, 2007
I make this pie with a store-bought, reduced-fat graham cracker crust; sugar-free, fat-free pudding mix; 1% milk; light sour cream; and light Cool Whip for an unbelievably delicious low- calorie dessert. NO ONE guesses that this is a "diet" dessert. My husband is not a huge pineapple or "light" fan, but this pie gets a big thumbs up from him. Chopped candied ginger sprindled on the top is a must. 5 stars for being simple, delicious, and easy to make "light."
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jul. 3, 2007
I did as a lot of others and altered the recipe a bit. Instead of Vanilla pudding I used French Vanilla. I also added a tsp. of Vanilla flavoring. I drained a bit of the pineapple juice and mixed the sour cream in last. I poured all into a Graham Cracker crust. We loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 21, 2007
EASY! I put the filling in individual tart shells and garnished w/a half of a culrled pineapple ring.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 22, 2006
LOVE IT! so easy
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Cooking Level: Expert

Home Town: Newport, New Hampshire, USA
Living In: Cypress, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 21, 2006
I love this recipe. I made a few changes to mine though. I use a graham cracker crust, one large box vanilla instant pudding, one medium tub of sour cream, and large can of crushed pineapple. Mix pineapple and vanilla pudding together, add sour cream, then pour into pie dish. Top with cool whip.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 18, 2006
I didn't have a crust, and didn't really feel like making one. Still tasted great. Hit the spot.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 20, 2006
Very good and very easy to make. This isn't a super fancy dessert, probably not something I would serve to guests. It's looks a little unappetizing!!! I used lite sour cream and mixed by hand like the others. I also used twice as much pineapple as it called for, which helped bind it together better. I also used a graham cracker crust, which really made it good. After a few hours in the fridge, I cut a slice and it almost fell apart. But the next morning it was set and very good. Thumbs up from my roomies!
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Photo by Andrea Alexander
Home Town: Redlands, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 30, 2005
So incredibly easy! This literally took minutes to make. I followed your advice and just mixed everything by hand - I actually thought mine looked a little thick, but it turned out just fine. One thing I might tweak next time is taking the sugar down a bit, maybe a 1 or 1 1/2 tablespoons... it was a little on the sweet side. Still, my husband and I went back for seconds, so I'll definitely make it again. Thanks!
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 17, 2005
This was just okay. The consistency turned out fine but it tasted like a thick pudding with some pineapple thrown in. Would probably not make again but my youngest really liked it a lot. Sorry
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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 28, 2004
I had no problems making this pie and followed the advice of previous reviewers to mix it by hand. However, the taste is not phenomenal, only average. Still, good recipe for a quick, simple dessert when time is scarce.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 11, 2004
This recipe has become a staple in our dessert making. It's so easy to prepare, with items you most likely have on hand, and really delicious. We have substituted plain yogurt for the sour cream with success. I know that others have complained that their pie didn't set up. We haven't had a problem. . .we always stir it by hand, not by mixer.
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Cooking Level: Intermediate

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