A cool and creamy no-bake pineapple pie made like the frosting of a classic Pig Pickin' Cake (aka Pea Picking Cake) with a unique butter-crunch crust perfect for the sweet, whipped filling.
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You know that Mandarin Orange Cake with the whipped pineapple frosting? Most folks here call it Pig Pickin’ Cake but I’ve seen it called Pea Picking, Sunshine and Mandarin Orange cake plenty too.
Folks may disagree on what it’s called but one thing’s the same – everybody LOVES it! Mama calls it “man cake” because she said she’s yet to serve it to any man who didn’t absolutely love it.
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!
I probably shouldn’t call it frosting because there’s no butter or shortening in it. It’s nothing like the toothache-y sweet, dense frosting traditional cakes are iced with. So if you’re concerned about me sitting down to eat a bowl of it, don’t be!
It’s more like a fluff salad, minus the marshmallows. You know what I mean?? Like Watergate Salad and a hundred others that come to mind that use instant pudding mix and Cool Whip?
Since I love it so much, 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 is with the Atlantic Beach Pie and had whole other thought… RITZ CRACKERS!
The Atlantic Beach Pie is a sweet-tart pie with a Key Lime Pie vibe so the salty, flaky crust made from saltine crackers is perfect for it. You get a slight “salted rim on your margarita” vibe with the combo.
Since the filling for this isn’t tart but it is sweet enough to stand up to slightly salted crust, I knew a crust made with butter crackers would be perfect!
This turned out way better than I ever imagined! The light, fluffy sweet filling is perfect with the buttery, slightly salty, crunchy cracker crust!
The original cake goes by a lot of names, but since the one I hear the most is “Pig Pickin’ Cake” I’m going to call this Pig Pickin’ Pie!
You can use this recipe to make one 13x9 dessert or 2 standard-sized pies. If you’re taking this somewhere (potluck, church fellowship, picnic or… duh… a pig picking!) a 13x9 might work best. Especially if you have one of those insulated totes made for keeping them cool.
The great thing about making two pies is you can keep one all to yourself and serve or give away the other.
NOTES & TIPS ON PIG PICKIN’ PIE
- Consider garnishing the pies with mandarin oranges like the cakes are traditionally decorated with (I’m kinda kicking myself for not doing that here!)
- You can certainly use 2 ready-made graham cracker crusts or make your own but I reaalllly want you to try it with the ritz crackers someday!
- If you can’t find crushed pineapple in heavy syrup, just use whatever you can find.
- You can use this recipe to make one 13x9 dessert or 2 standard-sized pies.
- You can use sugar-free pudding and/or lite or fat-free Cool Whip if desired.
MORE COOL & CREAMY NO-BAKE DESSERT RECIPES
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!
BLACK FOREST OREO DESSERTA decadent no-bake icebox dessert recipe layered with Oreo cookies, chocolate pudding and cherry pie filling that's super quick and easy to make!
ITALIAN BAKELESS CAKE - A layered dessert with pineapple, vanilla wafers, cool whip, coconut and cherries.
PAULA DEEN’S BANANA PUDDING - The iconic recipe made with cream cheese and butter shortbread cookies that's Not Yo' Mama's Banana Pudding!
Recipe for Pig Pickin’ Pie
Pig Pickin’ Pie
Ingredients
- 2 sleeves ritz crackers (approximately 60 crackers)
- 1/2 cup (1 stick) butter
- 1/4 cup sugar
- 1 20-oz. can crushed pineapple in heavy syrup, undrained
- 1 large (6-serving size) box instant vanilla pudding mix
- 1 16-oz. carton Cool Whip, thawed
Instructions
- Melt butter (microwave or stovetop) then stir in sugar. Set aside while prepping the crackers and pie plates so that the sugar can dissolve into the butter some.
- Crush crackers into a coarse meal (placing them in a large zip-top back then crushing/rolling with a rolling pin works great).
- Spray two 9-inch pie plates (not deep dish) with cooking spray.
- Combine crushed crackers with melted butter/sugar combo then mix until well combined. Press the crumbs firmly into the bottom and up the sides of the prepared pie plates. If using a 13x9 dish, press crumbs onto the bottom only.
- Combine crushed pineapple (with syrup) and dry pudding mix in a large bowl then stir until mixed well.
- Mix in half of the Cool Whip until well combined.
- Fold in remaining Cool Whip then spoon filling evenly into pie crusts.
- Cover and refrigerate 4-6 hours before serving.
Notes
- Consider garnishing the pies with mandarin oranges like the cakes are traditionally decorated with (I’m kinda kicking myself for not doing that here!)
- You can certainly use 2 ready-made graham cracker crusts or make your own but I reaalllly want you to try it with the ritz crackers someday!
- If you can’t find crushed pineapple in heavy syrup, just use whatever you can find.
- You can use this recipe to make one 13x9 dessert or 2 standard-sized pies.
- You can use sugar-free pudding and/or lite or fat-free Cool Whip if desired.
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.
ReplyDeleteHi Mandy, Not sure how I just found this recipe in 2024 but OMG!! I made these for Easter, added two 3" shortbread cookies (European classic from Dollar Tree) crushed in with low salt Ritz crackers and this has got to be one of THE best pies I've ever eaten/made!!!!! I did fat free Cool Whip and sugar free instant pudding. I will be making this very often!! Thank you for yet another wonderful recipe!!!
ReplyDeleteI'm sooooo glad you loved it!! Thank you for letting me know!!
DeleteI absolutely love Pig Pickin’ Cake; am intrigued by the idea of Pig Pickin’ Pie. I would be much more apt to try this recipe if it could be done in a 13x9 dish. You mentioned that option. Is there plenty of “filling” to be sufficient for that size dish? Thank you!
ReplyDeleteYes, there's plenty of filling for the 13x9 version. It doesn't fill it all the way to the top but it will be as thick and the standard pies (maybe a little more so).
DeleteI make a pie like this but it's called Tropical Dream Pie. I also add a layer of sliced bananas to the bottom (right on the crust) then cover them with the pineapple filling. It's good with browned coconut on top of the Cool whip. I top the Cool whip with maraschino cherries in a circle around the pie.
ReplyDelete