Sugar-Free Pineapple Pie

Total Time
20mins
Prep 10 mins
Cook 10 mins

This is a lovely pie and it's diabetic friendly.

Directions

  1. Combine graham cracker crumbs and margarine; press into bottom and upsides of 8-inch pie pan.
  2. Bake at 350° for 8 to 10 minutes. Set aside to cool.
  3. In a large bowl, combine pudding mix and sour cream; mix well. Stir in pineapple and Splenda.
  4. Spread into cool crust. Chill at least 3 hours before serving.
  5. Try this with sugar free pistachio pudding for a lovely green pie for St. Paddy's Day.
Most Helpful

This was a very nice (almost) guilt free dessert. I used a store-bought sugar free crust because I bought it a couple of weeks ago and have been wanting to try it. The pie is super easy and quick make. I found it to be a slightly heavy/dense for our tastes, but the sour cream gives it a depth you wouldn't expect. Never would have thought of using it as a base for a pie but it works! Next time I will try using a electric mixer to see if that fluffs it up a bit or maybe adding a little skim milk or fat free Cool Whip. I will definitely make again...am curious to see how it will be using different pudding flavors. Thanks for posting!

little_wing March 14, 2007

This was very good! I used the pistachio pudding and the color was great. My crust was a purchased sugar free one that made this even easier to make. Thanks for sharing. Made for Football Pool 2010.

CJAY October 05, 2010

This was very very good. and easy. thanks for a great pie

Chef Stiles December 17, 2009