Pineapple Cream Pie

Made with condensed milk and Cool Whip.

Instant pudding can work, too–here’s a version from the October 23, 1968 edition of the Walla Walla Union-Bulletin, which appeared in a story titled, “Pineapple Cream Pie Proven Vote-Getter in Palate Ballot” (can’t make this stuff up):

(Picture caption)
In this election year, when promises of better things to come are heard throughout the land, you needn’t promise your family pie in the sky. You can give them Pineapple Cream Pie right here and now because it’s so easy to make with newly improved instant pudding.

Pineapple Cream Pie

1 can (8-3/4 oz.) crushed pineapple
1 package (4-serving size) banana cream, coconut cream, or vanilla instant pudding
1-1/2 cups sour cream
1 Tablespoon sugar
Dash of salt
1 baked or unbaked 8-inch chocolate crumb crust

Drain pineapple, measuring 3/4 cup syrup. Combine pudding mix, measured pineapple syrup, sour cream, sugar, and salt in a bowl. Stir with spoon or rubber scraper about 1 minute, or until well mixed. Stir in drained pineapple; pour into crust. Chill until set–at least 3 hours. Before cutting, dip pie pan briefly in hot water to loosen crust from pan. Garnish with additional sour cream, pineapple tidbits, maraschino cherries, or mint leaves, if desired. Makes 6 servings.

Well, Nixon won the 1968 election, so whether the promises of “better things to come” came true depends on how you feel about Watergate salad.

From the box of L.R. from Winston-Salem, North Carolina.

Pineapple Cream Pie

1 can Eagle Brand milk
1 large (9 oz.) can of Cool Whip
6 Tbsp. lemon juice
1 large can (20 oz.) pineapple (drained)
1 cup pecans

Mix all ingredients together and pour into two 9-inch Graham cracker crusts. Let set 30 minutes in refrigerator.

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