First-Night Tropical Pie

Prep Time: 10 minutes

Total Time: 3 hours and 10 minutes

Makes one 9-inch pie

On most of the ranches I’ve cooked for, we move into camp on Sunday afternoon, and I prepare the first night’s supper meal. Between setting up the wagon and teepee, getting my kitchen in order, and cooking for the cowboys — all in about a four-hour span — the day is a little rushed. I like to spoil a good crew by making dessert noon and night, and the first evening is no different. This dessert is a blend of pie and pudding, with tropical flavors that sure are good after a hot day of chasing cows or building fences — and the boys never guess how quick and easy it is.

• 1 (21-ounce) can cherry pie filling
• 2 (3.4-ounce) boxes vanilla pudding mix
• 2 cups crushed pineapple in juice (from one 20-ounce can)
• 1¼ cups sour cream
• 1 (9-inch) store-bought graham cracker piecrust
• ½ cup shredded coconut

1. In a large bowl, combine the cherry pie filling and pudding mix. Stir in the crushed pineapple and juice and the sour cream until completely combined.

2. Spread the mixture evenly in the piecrust. Sprinkle with the coconut.

3. Cover and chill in the icebox for at least 3 hours before serving.

Tip: If it’s hot enough that even the cacti are sweating, stick this pie in the freezer for a frozen treat.