8 oz. can crushed pineapple
1 lg. pkg. vanilla instant pudding mix
1 c. milk
1 c. sour cream
1 tbsp. sugar
1 baked pie shell

Drain pineapple, reserving 1/4 cup juice. Combine pie filling, juice, milk, sour cream and sugar in bowl. Beat at low speed for 1 minute. Add pineapple and pour in pie shell. Chill until set (about 3 hours), garnish with whipped topping or Cool Whip.