Pig Pickin' Pie
Pig Pickin' Pie is a cool, creamy, citrusy no‑bake dessert that's easy to assemble and perfect for gatherings. It’s a Southern classic!
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.