1 (20-ounce) can chilled crushed pineapple in a heavy syrup, undrained
1 to 2 tablespoons lemon juice, optional but recommended
1 (6-serving size) package instant vanilla pudding mix
1 (8-ounce) container sour cream
1 (9-inch) store-bought shortbread pie crust
1 to 2 cups prepared whipped cream or Cool Whip
1 (8-ounce) can pineapple slices, drained really well on paper towels and each slice cut into thirds
6 to 8 stemmed maraschino cherries, drained well on paper towels
2 to 3 tablespoons sweetened flaked coconut, toasted if desired
In a large bowl, combine crushed pineapple with its syrup, lemon juice, and dry pudding mix until well blended.
Stir in the sour cream. Spoon into pie crust. Dollop (or spread) prepared whipped cream or Cool Whip on top.
Decorate the top with pieces of pineapple, cherries, and coconut. Chill several hours before slicing and serving.