The Best Pineapple Pie - cooking recipe

Ingredients

1 (20 ounce) can crushed pineapple, drained (reserve juice)
1 (16 ounce) container sour cream substitute (IMO)
1 (1 1/2 ounce) box French vanilla instant pudding or (1 1/2 ounce) box vanilla instant pudding mix
1 (9 inch) graham cracker pie crust
4 -5 tablespoons chopped pecans (optional) or 4 -5 tablespoons some maraschino cherries (optional)

Preparation

Drain pineapple, reserving syrup.
In mixer bowl, blend the pineapple, IMO, pudding mix and about 1/4 cup of the juice.
Add more juice if it seems too thick.
Discard or save remaining juice.
Pile into pie shell; chill for at least one hour.
Garnish, if desired.