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