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| No-Sugar Pineapple Pie by Cindy Tanner |
| A creamy filling featuring pineapple, pudding mix and sour cream, baked
into a graham cracker shell. |
| Crust: 1 cup crushed graham crackers 1/4 cup margarine, melted Filling: 1 package (8 ounces) sugar-free vanilla instant pudding and pie filling 1 cup (8 ounces) fat-free sour cream 1 can (20 ounces) crushed pineapple, drained 1 packet artificial sweetener |
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| Mix the graham cracker crumbs and
margarine together, then press into the bottom and up the sides of a pie plate.
Bake the crust at 350 degrees F for about 8 minutes. Meanwhile, combine the
pudding mix, sour cream, pineapple and artificial sweetener. Mix well. Pour
into the baked piecrust. Chill at least 4 hours before serving. |
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