1 (16 ounce) can crushed pineapple, drained
2 (4 ounce) packages instant vanilla pudding mix
2 (9 inch) pastry sheets
1/2 cup butter
1 (9 inch) prepared graham cracker crust
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine pineapple juice, pudding mix, pastry sheets and butter. Mix well. Pour mixture into pie crust. Place pineapple over pie crust. Place pie on a foil lined baking sheet. Place pie over pie in oven.
Bake in preheated oven for 35 to 45 minutes.
Remove foil from pie while still warm and place on rack of oven. Bake 15 minutes longer, until crust is golden brown. Cool completely before serving.
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