- 1 cup reduced-fat graham cracker crumbs (about 16 squares)
- 1/4 cup margarine, 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 and strawberries and fresh mint, optional
- Combine graham cracker crumbs and margarine; press onto the bottom and up the sides of a 9-in. pie plate. Bake at 350° for 8-10 minutes or until set and lightly browned; cool on a wire rack.
- In a saucepan, combine pudding and 1-1/2 cups water; bring to a boil. Cook and stir for 2 minutes; cool. In another saucepan, bring remaining water to a boil. Add gelatin; 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.
Reviews forLemon Pineapple Pie
"So refreshing and good. Took it to our ladies meeting at church and everyone loved it."
"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. :)"