Pineapple Cream Pie Recipe

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pineapple cream pie

Lynnda Cloutier


From my old recipe box.

pinch tips: How to Melt and Soften Butter




one graham cracker pie crust
one package vanilla pudding and pie filling, four serving size, not instant
1/4 cup powdered sugar
1 1/2 cup milk
one package cream cheese, softened, 8 ounces
one can crushed pineapple in syrup, well drained, 20 ounces
1 teaspoon grated lemon peel
2 cups sweetened whipped cream or whipped topping

Directions Step-By-Step

in medium pan, mix pie filling mix, powdered sugar and milk. Stir over medium heat until mixture comes to a full bubbling boil. Remove from heat.
Beat cream cheese into hot filling until smooth. Reserve 1/2 cup pineapple for garnish. Add remaining pineapple and lemon rind to filling. Blend well
Spoon into crust. Chill until set, about three hours. Spread whipped cream or topping over pie. Arrange reserved pineapple and circle around edge.
My old recipes

About this Recipe

Course/Dish: Pies