Drain the can of pineapple pieces, saving the juice.
In a saucepan, combine the pudding mix, water, and reserved pineapple juice.
Cook over medium heat.
When mixture comes to a full boil, add the pineapple chunks and butter.
Pour into the pie crust.
Just before serving, top with the non-dairy topping and sprinkle with coconut flakes, if desired.