Print Recipe

Pineapple Lemon Pie



  • 1 package lemon pudding & pie mix (not instant)
  • 2 1/2 cups undrained crushed pineapple
  • 1/2 cup water
  • 2 tablespoons butter
  • 1 (8 or 9-inch) Graham cracker crust
  • Whipped cream


  1. Combine pudding mix, water, undrained pineapple, and butter Bring to boil stirring constantly.
  2. Cool for about 20 minutes.
  3. Pour into shell and chill.

Shared with by Millie's kitchen, 3-18-02 Recipe Goldmine newsletter.


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