Lemon Pineapple Pie

1. 1

   Prick pie crust and bake about 15 minutes in 400u00b0 oven until brown.

2. 2

   Cool.

3. 3

   Stir together pineapple with juice, yogurt, pudding mix, lemon peel and lemon juice.

4. 4

   Stir in Cool Whip, just until blended.

5. 5

   Pour in baked pie shell.

6. 6

   Refrigerate at least 1 hour. Garnish with additional topping and canned pineapple slices if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.