Hey y’all! If you’ve ever been to a Southern cookout, church homecoming, or family reunion, you already know that desserts are the first thing folks look for on the table. This Pig Pickin’ Pie takes all the bright, fruity, creamy flavors of the traditional cake and tucks them into a cool, refreshing, no‑bake pie that’s perfect for warm weather. Y'all are going to love it!
Pig Pickin Pie
My Pig Pickin' Pie is sweet, citrusy, and light as air, with a buttery cookie crust that ties everything together. It’s the kind of dessert that tastes like summer, travels well, and always gets folks asking for the recipe.
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Pig Pickin' Pie Ingredients
- 22 vanilla sandwich cookies (like Golden Oreos)
- 5 tbsp. unsalted butter
- 1 (20 oz.) can crushed pineapple, drained
- 1 (15 oz.) can mandarin oranges, drained
- 3.4 oz. box instant vanilla pudding
- 1 c. milk
- 1 (8 oz. container) whipped topping
How to Make Pig Pickin' Pie
- Crush your cookies in a food processor until they’re fine.
- In a bowl, melt the butter and add the cookie crumbs. Combine the cookie crumbs and butter until well mixed. Press the cookie crumb mixture into the bottom and up the sides of a 9-inch pie pan.
- In a large mixing bowl, using an electric mixer, combine the drained crushed pineapple and drained mandarin oranges.
- In a small bowl, using the electric mixer, mix the vanilla pudding mix and milk until smooth. This mixture will be thick.
- Add the pudding to the fruit. Fold in the whipped topping. Spoon all the filling into your crust.
- Refrigerate for at least 4 hours. Garnish with more oranges and a cherry.
Pro Tips For Making This Recipe
- Drain the fruit well: Excess liquid will make the filling runny.
- Press the crust firmly: A measuring cup helps pack it evenly into the pan.
- Chill fully: Four hours gives the pie time to set and slice cleanly.
- Use pineapple juice instead of milk: Adds extra tropical flavor if you prefer.
- Freeze for later: This pie freezes beautifully for up to 3 months.
Frequently Asked Questions
Yes, it's a perfect make-ahead dessert and actually tastes better after chilling.
Shortbread cookies or Nilla wafers make great alternatives.
You can, but keep the amounts modest so the filling stays thick.
Keep them in an airtight container in the fridge for up to 3 days.
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Recipe
Pig Pickin' Pie
Ingredients
- 22 vanilla sandwich cookies like Golden Oreos
- 5 tbsp. unsalted butter
- 1 20 oz. can crushed pineapple, drained
- 1 15 oz. can mandarin oranges, drained
- 3.4 oz. box instant vanilla pudding
- 1 c. milk
- 1 8 oz. container whipped topping
Instructions
- Crush your cookies in a food processor until they’re fine.
- In a bowl, melt the butter and add the cookie crumbs. Combine the cookie crumbs and butter until well mixed. Press the cookie crumb mixture into the bottom and up the sides of a 9-inch pie pan.
- In a large mixing bowl, using an electric mixer, combine the drained crushed pineapple and drained mandarin oranges.
- In a small bowl, using the electric mixer, mix the vanilla pudding mix and milk until smooth. This mixture will be thick.
- Add the pudding to the fruit. Fold in the whipped topping. Spoon all the filling into your crust.
- Refrigerate for at least 4 hours. Garnish with more oranges and a cherry.
Notes
- Drain the fruit well: Excess liquid will make the filling runny.
- Press the crust firmly: A measuring cup helps pack it evenly into the pan.
- Chill fully: Four hours gives the pie time to set and slice cleanly.
- Use pineapple juice instead of milk: Adds extra tropical flavor if you prefer.
- Freeze for later: This pie freezes beautifully for up to 3 months.
Nutrition
Y'all come back now, ya hear?
My best,
JC
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