Lemon Pineapple Pie
Even though I don't like pies I made it and to tell you guys it was delish I love the combination of the flavors and the texture even better.
Servings: 8 yield(s)
Ingredients
  • 1 cup graham crackers (80 g bakers measure)
  • 1/4 cup butter melted (50 g bakers measure)
  • 2.9 oz lemon pudding (82 g bakers measure)
  • 2 cup water (440 g bakers measure)
  • 1 lemon gelatin (59 g bakers measure)
  • 2 cup pineapple (475 g bakers measure)
Instructions
  1. In a small bowl, combine graham crackers crumbs and butter, press onto the bottom and up the sides of an ungreased 9-inch pie plate. Bake at 350F for 8-10 minutes or until lightly browned; cool on a wire rack.
  2. Meanwhile, in a large saucepan, combine dry pudding mix and 1 1/2 cups of water; bring to a boil. Cook and stir for 2 minutes or until thickened, cool.
  3. In another large saucepan, bring the remaining water to a boil. Add the gelatin powder, stir to dissolve. Stir into pudding mixture. Add pineapple, and let cool completely.
  4. Top it with whipped and refrigerate for 2 hours before serving. Garnish with lemon or strawberry or whatever topping you prefer.