Pineapple-Sour Cream Pie

1 can (8 oz.) crushed pineapple
1 pkg. (6 serving size) Vanilla Instant Pudding and Pie Filling
1 cup milk
1 cup sour cream
1 Tbsp. sugar
1 baked 9-inch pie shell, cooled

Drain pineapple reserving 1/4 cup of juice. Combine vanilla pudding and pie filling, reserved juice, milk, sour cream, and sugar. Beat for 1 minute. Fold in Pineapple and pour into pie shell and chill about 3 hours until set.