1 can crushed pineapple (20 oz.) with juice
1 lg. pkg. vanilla instant pudding
1 (16 oz.) sour cream
1 pie crust (pastry or graham cracker

Mix pineapple and pudding package together until all pudding is dissolved. Add sour cream. Pour into shell. Allow to set in refrigerator at least one hour before serving.

Optional - Top with Cool Whip.