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Lemon Pineapple Pie Recipe

Lemon Pineapple Pie Recipe

"No one will ever guess this creamy, refreshing pie is low in fat and sugar," reveals Eileen Crowley of Prairie du Chien, Wisconsin.
TOTAL TIME: Prep: 30 min. + chilling YIELD:8 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. In another large saucepan, bring remaining water to a boil. Add gelatin powder; stir to dissolve. Stir into pudding mixture. Add pineapple; cool completely.
  • 4. 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 Facts

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.

Wine Pairings

Sweet White Wine

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