Pineapple Coconut Pie -- Quad-Cities Online Recipe Book
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Pineapple Coconut Pie

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1 package (3.4 ounces) vanilla instant pudding
1-1/2 cups sour cream
2 tablespoons sugar
1/3 cup milk
1 can (8 ounces) crushed pineapple, drained
1 can (3-1/2 ounces) coconut
1 graham cracker crust


Combine pudding, sour cream, sugar and milk in a bowl. Beat until blended and smooth, about 1 minute. Fold in pineapple and coconut. Pour into crust and chill 3 hours. Top with Cool Whip if desired.

Dorothy Johnson

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