Easy Pineapple Pie
Yield
6 servingsPrep
20 minCook
0 minReady
Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | ounces |
pineapple, canned, crushed
|
|
| 3 ½ | ounces |
batter mix
instant lemon pud/pie mix |
* |
| 1 | cup |
milk
|
|
| 4 | ounces |
whipped topping, prepared
thaw |
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | teaspoon |
lemon zest
|
|
| 1 | each |
pie shell (9 inch)
8 or 9 inch |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 578 | ml/g |
pineapple, canned, crushed
|
|
| 101.2 | ml/g |
batter mix
instant lemon pud/pie mix |
* |
| 237 | ml |
milk
|
|
| 115.6 | ml/g |
whipped topping, prepared
thaw |
|
| 3E+1 | ml |
lemon juice
|
|
| 5 | ml |
lemon zest
|
|
| 1 | each |
pie shell (9 inch)
8 or 9 inch |
|
Directions
Drain pineapple well.
Combine pudding mix and milk in medium bowl.
Beat 2 to 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.
