Ingredients
Cooking spray
1 1/2 c. graham cracker crumbs
5 tbsp. melted butter
1/4 c. granulated sugar
1/4 tsp. kosher salt
1 (20-oz.) can crushed pineapple, drained
1 (3.4-oz.) package instant vanilla pudding mix
2 tbsp. fresh lemon juice
2 (8-oz.) packages frozen whipped topping, divided
1/4 c. chopped toasted pecans
Preparation
Step 1Preheat oven to 325°. Spray a 9" pie plate with cooking spray. In a medium bowl, stir together all crust ingredients until fully combined. Press mixture into prepared pie dish. Bake until crust is golden, about 12 minutes. Let cool completely on a wire rack.Step 2In a large bowl, whisk crushed pineapple, pudding mix, and lemon juice until thick and well combined. Fold one of the packages of whipped topping into pineapple mixture. Pour filling into cooled crust and refrigerate until chilled and set, at least 2 hours. Step 3When ready to serve, spoon dollops of remaining whipped topping over chilled pie and sprinkle with pecans.
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