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Lemon Pineapple Pie

Fresh pineapple for Lemon Pineapple Pie

With the tangy citrus flavors of lemon and refreshing pineapple, no one will guess this creamy Lemon Pineapple Pie is so low in fat!


1 cup reduced fat graham cracker crumbs (about 16 squares)
1/4 cup melted butter or margarine
1 8-ounce package sugar free cook and serve vanilla pudding mix
2 cups water, divided
1 .3-ounce package sugar-free lemon gelatin
1 8-1/4 ounce can unsweetened crushed pineapple, well drained
1 8-ounce carton light frozen 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-inch pie plate. Bake at 350 degrees for 8 to 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.

Nutrition Information

Recipe makes 8 servings.
Serving size: 1 slice (without garnish)
Calories: 189; Total Fat: 9g; Cholesterol: trace; Sodium: 139mg; Carbohydrates: 21g; Fiber: 1g; Protein: 2g

Diabetic Exchange: 2 fat, 1 starch

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