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Lemon Pineapple Pie Recipe

Lemon Pineapple Pie Recipe photo by Taste of Home

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"No one will ever guess this creamy, refreshing pie is low in fat and sugar," reveals Eileen Crowley of Prairie du Chien, Wisconsin.

This recipe is:

Quick

Diabetic Friendly

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Lemon Pineapple Pie Recipe

Prep: 30 min. + chilling

Yield: 8 Servings

30 30

Ingredients

1 cup reduced-fat graham cracker crumbs (about 5 whole crackers)
1/4 cup butter, melted
1 package (.8 ounce) sugar-free cook-and-serve vanilla pudding mix
2 cups water, divided
1 package (.3 ounce) sugar-free lemon gelatin
1 can (8-1/4 ounces) unsweetened crushed pineapple, well drained
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
Sliced lemon, strawberries and fresh mint, optional

Directions

In a small bowl, combine graham cracker crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or lightly browned; cool on a wire rack.
Meanwhile, in a large saucepan, combine dry pudding mix and 1-1/2 cups water; bring to a boil. Cook and stir for 2 minutes or until thickened; cool.
In another large saucepan, bring remaining water to a boil. Add gelatin powder; stir to dissolve. Stir into pudding mixture. Add pineapple; cool completely.
Fold in whipped topping; pour into crust. Refrigerate for 2 hours before serving. Garnish with lemon, strawberries and mint if desired. Yield: 8 servings.

Nutritional Analysis: One serving (calculated without garnish) equals 189 calories, 9 g fat (0 saturated fat), trace cholesterol, 139 mg sodium, 21 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 2 fat, 1 starch.

Originally published as Lemon Pineapple Pie in Taste of Home August/September 2000, p16

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Lemon Pineapple Pie

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Reviewed on Mar. 19, 2011 by kscats

So refreshing and good. Took it to our ladies meeting at church and everyone loved it.

Reviewed on Jul. 01, 2010 by sfprincess

I couldn't find the "sugar-free" cook-and-serve vanilla pudding mix and used halal lemon gelatin (made from vegetable), so I was worried about how it might turn out. The non-sugar free boxes are heavier (e.g. 3 oz instead of .3 oz) and I searched online forever to see what the equivalents were and if it was okay to use the regular boxes with no luck. It was a little risky, but it ended up tasting just as refreshing. It wasn't as beautiful as the above picture because of the pineapple chunks... so it might be worth it to puree them first. Anyway, hope that is helpful for anyone that might try modifying this recipe. :)