Pineapple cream pie

Pineapple cream pie



  • cinnamon - 1/2 tsp
  • vanilla - 1 tsp
  • nutmeg - 1/4 tsp
  • skim milk
  • margarine, melted - 3 Tbsp
  • pineapple juice - 2 tsp
  • Estee* vanilla cookies, crushed - 20 item
  • box Estee* vanilla instant pudding - 1 item
  • light cream cheese - 8 oz
  • crushed pineapple, drain and reserve juice - 8 oz
  • imitation sour cream

How to make pineapple cream pie:

Topping:1/2 c. imitation sour cream2 tsp. pineapple juice1 tsp. vanilla1/2 tsp. cinnamon *Estee is a brand name of products made without sugar for diabetics.

Preheat oven to 325°. Combine cookie crumbs and margarine. Press into 8 or 9-inch pie pan and bake 6 to 7 minutes. (Crumbs will brown quickly, so watch carefully.) Cool. Add milk to pudding mix, and beat with electric or rotary beater until thick, about 2 or 3 minutes. Add cheese, vanilla and spices. Fold in pineapple and pour into crust. Chill about 1 hour. Combine topping ingredients and spread evenly over pie before serving. Serves 8.

One serving equals 255 calories.

Variation: Chocolate cream pie; use Estee* fudge or chocolate chip cookies, Estee* chocolate instant pudding. Omit spices and pineapple. Top with Estee* whipped topping. Flavor with 1 teaspoon cocoa, if desired. Grate 1 square of any flavor Estee* chocolate bars for garnish.

Recipe categories: Desserts, Pies and tarts, Fruit.

Pineapple cream pie
Average rating: 4.3 of 5, total votes: 7
Cook. Time: PT30M
Total Time: PT30M

Cause of complaint:

Related ingredients:
graham cracker crumbs, sugar, cinnamon, eggs, vanilla, boiling water
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