1 (5.1 oz.) pkg. instant vanilla pudding
1 (20 oz.) can crushed pineapple (undrained)
1 (8 oz.) container sour cream
1 (9-inch) graham cracker crust

In large bowl, combine dry vanilla pudding mix, undrained pineapple and sour cream. Stir until well blended. Pour mixture into pie crust. Cover and chill 2 hours before serving.