Parade Pie

This no-bake pie is all about the filling: vanilla pudding mix whisked with sour cream, rum, sugar, and a splash of milk until smooth, then folded with crushed pineapple and poured into a graham cracker crust. Three hours in the fridge sets it into a creamy, scoopable dessert with a boozy tropical edge.

Three tablespoons of rum is enough to taste without turning the pie into a cocktail. It adds a warm, caramel-like note that deepens the vanilla pudding and plays well against the tangy sour cream. The alcohol doesn’t cook off since this is a no-bake filling, so every bite carries a gentle rum warmth.

Sour cream instead of regular milk in the pudding base is what gives this pie its distinctive tang. It’s richer and denser than a standard pudding pie, closer to a cheesecake texture than a wobbly custard. The crushed pineapple cuts through that richness with fruity sweetness and adds little pockets of texture throughout.

Top with whipped cream just before serving. Adding it too early lets it absorb moisture from the filling and lose its structure.

Pro Tips

• Drain the crushed pineapple thoroughly. Squeeze it in a clean kitchen towel if needed. Extra juice will prevent the filling from setting firmly.
• Whisk the pudding mixture until completely smooth before folding in the pineapple. Lumps in the base won’t disappear once the fruit is added.
• Use a pre-baked graham cracker crust for the sturdiest base. An unbaked crust can get soggy from the wet filling.

Variations

• Coconut rum: Use coconut rum instead of regular rum and top with toasted coconut flakes for a pina colada-inspired version.
• Booze-free: Replace the rum with 1 teaspoon of rum extract for the flavor without the alcohol.