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Lemon Pineapple Chiffon Pie Recipe

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This recipe for Lemon Pineapple Chiffon Pie is from The Mendenhall & Swan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Unbaked Pie Crust
1 can (8 oz) unsweetened crushed pineapple in juice, do not drain
1 container (8 oz) lemon chiffon or lemon nonfat or low fat yogurt
1 pkg (3/4 oz) instant lemon pudding and pie filling
1 tsp grated lemon peel
1 T fresh lemon juice
1 cup frozen whipped topping, thawed (Cool Whip)
Directions:
Directions:
Heat oven to 400º
Place thawed pie crust in pie pan, prick bottom and sides of crust with a fork.
Bake 10-12 minutes, or until lightly browned.
Let cool.
Stir together pineapple with juice, yogurt, pudding mix, lemon peel, and lemon juice. Stir in whipped topping just until blended. Pour into baked pie crust.
Refrigerate at least 1 hour. Garnish with additional whipped topping and canned pineapple slices, drained, if desired.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Number of Servings: 6

 

 

 

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