A refreshing and easy pie recipe made with crushed pineapple like the frosting of the classic Pig Pickin' Cake (sometimes call Pea Picking, Mandarin Orange or Sunshine Cake).
You know that mandarin orange cake with the fluffy pineapple frosting? I’m addicted to the frosting and every time I make the cake I always save a little bowl of frosting to eat by itself. It’s super light and fluffy and it delicious all by itself.
So I got to thinking about making a refrigerated dessert out of just the frosting. I thought about using graham cracker crumbs to make a crust and then remembered how good the saltine cracker crust was with the Atlantic Beach Pie and had another thought… ritz crackers!
This turned out way better than I ever imagined! The light, fluffy sweet filling is perfect with the buttery, slightly salty cracker crust! The original cake goes by a lot of names, one of which is Pig Pickin’ Cake so I’m going to call this Pig Pickin’ Pie!
OK, now that I've told you about the pie, let me tell you about the strange day I've had today in the kitchen. Two super bizarre things happened and I am now utterly convinced of some seismic shift or possible voodoo hoodoo aimed my way.
The first thing that happened was my glass baking dish tried to kill me. I made this beautiful, delicious pie yesterday and had handled the dish several times since. When I opened the refrigerator this morning, broken glass showered down all over me. I've yet to figure out why or how in the world it happened, but my dish was completely shattered and the shards that weren't held together by pineapple goodness were now all over the floor surrounding my (always) bare feet. Needless to say, this was quite tricky, messy and a bit bloody to clean up.
The other thing that happened, and the thing that quite possibly disturbs me most, is that my pot of chicken and rice didn't cook up right and ended up being a big gloppy, gritty pile of garbage. Of all the dishes I've cooked in my life, I guarantee you I've cooked chicken & rice (or some variation of it… chicken pilau, chicken bog, etc.) more than any other dish. I could cook it blindfolded and drunk with one hand tied behind my back. Rice cooking is in my blood.
I was, in general, having a frustrating day anyway. Being attacked by broken glass, I could handle. But ruining a pot of chicken and rice was more than I could take on this day and I had to hide in the laundry room to collect myself before I announced we were going out for supper.
{sigh} Mama said there’d be days like this…
If you love no-bake desserts like this, check out a few of these recipes too!
- Paula Deen's Banana Pudding - The iconic recipe made with cream cheese and butter shortbread cookies that's Not Yo' Mama's Banana Pudding!
- No-Bake Pumpkin Cheesecake - An easy pumpkin cheesecake recipe made with cream cheese, pumpkin and pumpkin spice.
- Butterfinger Pie - The original recipe with Butterfinger candy bars, cream cheese, vanilla and whipped cream topping.
- Chocolate Nutter Butter Icebox Cake - A chocolate layered dessert with peanut butter cookies, whipped cream and peanut butter drizzle like a chocolate peanut butter lasagna!
- Strawberry Cream Cheese Icebox Cake - An easy no-bake layered dessert with graham crackers, cheesecake filling and fresh strawberries.
- Italian Bakeless Cake - A layered dessert with pineapple, vanilla wafers, cool whip, coconut and cherries.
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Yield: 15-18 Servings
Pig Pickin’ Pie
prep time: 5 minscook time: total time: 5 mins
ingredients
- 2 sleeves ritz crackers (approximately 60 crackers), crushed
- 1/2 cup (1 stick) butter, melted
- 1/4 cup sugar
- 1 20-oz. can crushed pineapple in heavy syrup, undrained
- 1 5.1-oz. package (6-serving size) instant vanilla pudding mix
- 1 16-oz. carton cool whip, thawed
instructions
Mix crackers, melted butter and sugar well then press firmly into the bottom of a 13x9 baking dish (or in the bottom and up the sides of 2 9-inch regular pie plates); set aside.
Combine crushed pineapple (with syrup) and pudding mix in a large bowl and stir until mixed well.
Fold in cool whip until all ingredients are well combined. Spoon pie filling evenly over crust(s).
Fold in cool whip until all ingredients are well combined. Spoon pie filling evenly over crust(s).
Cover and refrigerate 4-6 hours before serving.
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This looks like an excellent dessert for when you want something less heavy! I'm so sorry you had such a frustrating day. Things have been like that around here lately, too. Must be some bad mojo going around!
ReplyDeleteSo sorry about your day! Better luck tomorrow. My mom used to make this as a salad with pistachio pudding. Can't wait to try it as a pie!
ReplyDeleteHi do you make up the pudding mix or just add it dry to the piineapple,
DeleteIt also goes in together
DeleteOh my gosh! mandarin orange cake is my favorite, I have it every year on my birthday. Can't wait to try your recipe. My daddy used to say...some days chickens...some days feathers...sounds like you had a feather kind of day. Be blessed my southern sister. Thanks
ReplyDeleteMy mo used to make. This so good.Havent made it in years will have to again.
DeleteWe knew the cake as Cotton Pickin Cake. In the 1970's, my husband worked the Mail Room at Folson Prison which means he had to censor inmate mail.. The recipe had been sent to an inmate. My husband loved anything pineapple, so he copied the recipe and brought it home. I followed the recipe and Cotton Pickin Cake became the favorite birthday cake in our home.
DeleteOh dear, we've been calling it Pea Pickin Good Cake forever!
ReplyDeleteAgree that it is delicious. The old name is actually Pea Pickin', rather than Pig Pickin', after the old souther phrase "pea pickin' good".
DeleteIt goes by both names! I've always heard it was a favorite to be served at Pig Pickin's and that's why it got that name but my family actually always called it a Mandarin Orange Cake.
DeleteIt was known as Pig Lickin' cake when I was growing up. I'm not a big cake fan, but this is my favorite. Wondering how to add the mandarin oranges to this pie recipe.
Deletejust drain them and stir them in
DeleteYou probably could use a drained can of the mandarin oranges and coconut if you like.
DeleteIt would also be delicious with 4 ounces of cream cheese addded. I'll make it for Labor Day.
DeleteThis is sooooooooooooooooooooo good and easy to make. You have to try it.
ReplyDeletecan you use pineapple in juice where we live not much selection?
ReplyDeleteYes, it just won't be as sweet. You might want to add a little powdered sugar.
DeleteDoes it have to be pineapple, or would another canned fruit such as fruit cocktail or peaches work.
ReplyDeleteI think as long as you chop up the fruit a bit it should work. If you try it, let us know!
DeleteHow do you resist eating all of the filling before you get it all in the crust? I must make this very soon!
ReplyDeleteIt might be good as a dip also. Use graham crackers or vanilla wafers to dip into it.
DeleteI'll be making this and putting it into a graham cracker crust. Oh, I can't wait.
ReplyDeleteI have been making crumb crusts with Ritz crackers for about 30 years. The sweet and salty is terrific. I originally started this with a Heath Bar Dessert I make.
ReplyDeleteYou should try these cookies (biscuits) from England for cookie crust sometime called Hobnobs. If you can keep from eating them long enough to get them made into a crust that is. You can put them in a food processor and add some graham crackers to them, salt, brown sugar, cinnamon and butter. I always blind bake mine so it won't become soggy if it's a no bake pie. They are wonderful (especially for those that detest soggy crusts, like I do)
ReplyDeleteYum,this look great and so easy to make.......will have to make this for sure......
ReplyDeleteHello just found this site looking for recipes on pinterest .. cant wait to try quite afew of these recipes always lookin for new ways to cook chicken and beef among many others... tryin to eat little more healthier too... This is an awesome site....
ReplyDeleteI have to admit the ritz cracker crust sold me on this so I had to try it. I my haste I didn't notice the cool whip was supposed to be thawed. The end result is that it turned out a little runny, but it is still delicious and we are tearing it up in my office!!!!
ReplyDeletesomeone commented that 'pig-pickin' might not be the name, possibly 'pea-pickin'.
ReplyDeletemaybe the person didn't realize 'pig-pickin' is sort of a southern slang for a 'bbq'--usually involved a whole smoked pig.
This is going to be a dessert at Easter! Yum
ReplyDeleteOn a strict diet but I'm going to give this a whirl with Splenda, sugar free pudding and sugar free cool whip and try and find some fruit in juice with no added sugar. I don't know if there is such a thing as lower calorie/fat crackers but I'll try. Will provide an update.
ReplyDeleteDo you have to make the pudding first or just use the dry mix?
ReplyDeleteJust add the dry mix - don't prepare first.
DeletePineapple pie made like this with real whipped cream (instead of cool whip)and in a flaky homemade crust was my favorite dessert when I was a child in the 1950s. Favorite Sunday dinner dessert to follow the fried chicken, mashed potatoes and cream gravy, corn and green beans with biscuits and sweet tea. I can still taste it!
ReplyDeleteThis just screams for Cream Cheese somewhere in it. I think I might try it using Cheesecake pudding mix.
ReplyDeleteI did exactly that used sour cream as well its amazing
DeleteCould you add like 4-8 ounces of cream cheese to the pudding, pineapple and cool whip mixture?
ReplyDeleteI have made this many times and always add a package of cream cheese.
DeleteI just made this, and although it could be tempting to eat it all in one night (haha), I live alone and am wondering how long it keeps in the refrigerator? Thx. Look forward to trying other recipes also!
ReplyDeleteYour glass pan may have exploded because it is a recent product made in China. I heard something about Pyrex rights being bought? This is why vintage pyrex is so expensive. Just what I have heard on FB.
ReplyDeleteIn the mid 1990's, Pyrex went from using boracylica glass to a cheaper sodiumcylica formula for their heat-proof baking dishes. It was after that the reports of the baking dishes shattering to pieces started. The sodium formula is much more sensitive to changes in temperature. So it's best to hold onto the old Pyrex pieces and buy only brands that still use boracylica. (Not sure if I'm using the correct spelling, but you'll recognize it!)
DeleteI just made this dessert and it's delicious, plus it is easy to make. I will definitely put this on my "favorites" list. Thank you for sharing. Have a blessed day.
ReplyDeleteI bet it would be good in little jars for individual serving size and layer with graham crackers. Sorta like a parfait.
ReplyDeleteSaw Pig Pickin' Pie on a You Tube post. Your recipe came up. I enjoyed your humor and writing style more than the recipe. You are as funny and talented as The Pioneer Woman. :)
ReplyDeleteI just made this dessert which I've never had and man is this scrumptious! It is now on my list of dangerously sinful desserts. Plus it's the easiest recipe, which is one of the reasons it's dangerous.
ReplyDeleteDoes anyone know how I can half this? It’s only me and I don’t wanna eat so much!! 😍
ReplyDeleteYou can 1/2 the recipe. Use 10oz. of pineapple, 1/2 Package of the vanilla pudding mix and 1/2 stick of butter and 8oz cool whip pour into one pie crust or a 9x9 dish. I think this will work for you.
DeleteWhere are the mandarin oranges? I think I will process a can and add to the filling. I want to try a vanilla wafer crust with this.
ReplyDelete