pineapple cream pie

Pineapple Cream Pie

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Lynnda Cloutier


From my old recipe box.


★★★★★ 1 vote



  • ·
    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

How to Make pineapple cream pie


  1. 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.
  2. 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
  3. 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

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About pineapple cream pie

Course/Dish: Pies

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