Easy Pineapple Pie Recipe

Step 1

Drain pineapple well. Combine pudding mix and milk in medium bowl. Beat 2-3 min until very thick. Fold in whipped topping, pineapple, lemon juice and lemon zest. Pour into crust. Cover and refrigerate 4 hours or overnight. Garnish with pineapple chunks and mint sprigs. This is really great for those hot summer nights! Calories: 266 per serving (but low in cholesterol!) Source: No Guilt Desserts

Things You'll Need

  • 20oz Can crushed pineapple
  • 3 1/2oz Bx instant lemon pud/pie mix
  • 1c Milk
  • 4oz Frozen whipped topping; thaw
  • 2tb Lemon juice
  • 1ts Lemon zest
  • 1 8 or 9-in graham pie crust

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