My family makes this pie all the time. It’s great for the summer because it’s chilled and the pineapple makes it refreshing. We made a couple of pies this summer while we camped in Backwoods, Oklahoma.
In the picture below, you can see our “stove” powered by firewood and a double burner that we use for making coffee and for frying things like green tomatoes. Pioneer Woman ain’t got shit on this kind of cooking.
Primo Pineapple Pie
1 (20 oz.) can crushed pineapple
1 (5.1 oz.) box instant vanilla pudding
1 (8 oz.) tub sour cream
1 graham cracker pie crust
1/2 tub whipped topping
Mix the crushed pineapple (with the juice), pudding mix, and sour cream together and pour into pie crust. Top with whipped topping and refrigerate for at least 2 hours.
This recipe is for one pie, but I normally buy enough for two pies and use half of the whipped topping on one pie and the other half on the other pie. This way, I can have my pie and share the other one.
You can also make this into a dip by omitting the whipped topping and pie crust. Just mix up the filling and dip with graham crackers. It’s delicious and kids love it!
Here are a few more pictures of us camp cooking….
Red and green tomatoes ready to be battered and fried. This is may favorite camp food.
My sister, Champ Superstar, is chopping up onions as the cabbage waits to be steamed and cooked in bacon fat.
My Mom is teaching my niece, Fiata, how to dice cucumbers for Mony Mony Macaroni Salad.