Lemon Pineapple Pie

Name: Lemon Pineapple Pie
Ingredients: 1 regular pie crust; 1 can (8 oz.) unsweetened crushed pineapple; 1 container (8 oz.) lemon chiffon non-fat yogurt; 1 pkg. (3.4 oz.) lemon pie filling; 1 tsp. grated lemon peel; 1 Tbsp. fresh lemon juice; 1 c. frozen whipped topping, thawed (I use Cool Whip)

7 ingredients

6 steps

Ingredients

1 regular pie crust
1 can (8 oz.) unsweetened crushed pineapple
1 container (8 oz.) lemon chiffon non-fat yogurt
1 pkg. (3.4 oz.) lemon pie filling
1 tsp. grated lemon peel
1 Tbsp. fresh lemon juice
1 c. frozen whipped topping, thawed (I use Cool Whip)

Directions

1

Prick pie crust and bake about 15 minutes in 400° oven until brown.
2

Cool.
3

Stir together pineapple with juice, yogurt, pudding mix, lemon peel and lemon juice.
4

Stir in Cool Whip, just until blended.
5

Pour in baked pie shell.
6

Refrigerate at least 1 hour. Garnish with additional topping and canned pineapple slices if desired.