Tuesday, August 21, 2007

Tangy Pineapple Cream Pie

I'm still looking for tasty low calorie desserts. And, I think I may have hit the jackpot this time! I saw a recipe awhile back on Cookie Madness for something called Millionaire Pie. I had never heard of this pie, even though Anna on cookie madness says that its a southern classic. Recipes that have pineapple in it, can't be southern classics, can they? I mean, unless you live in Southern Hawaii or something. Who had pineapple in the south?

I digress... I read over the ingredients for this millionaire pie and I started thinking... I might could make this low calorie!!! At first, I was a little hesitant... my last low calorie idea didn't turn out so well... but this one had promise.

I went to the grocery store yesterday afternoon seeking out the ingredients... crushed pineapple in it's own juice (no extra sugar added) check fat free sour cream check low calorie, fat free cool whip check... so far so good... and then we get to the sweetened condensed milk. Now, I knew that there was a fat free sweetened condensed milk... I checked the label and the sucker has 1100 calories for one can!!!!!! Yikes!!!! So, I paced up and down the baking aisle for a few minutes, pondering what to do... should I just scratch the whole pie? Nahhh.. I dont want to walk back to the refrigerated section and put the cool whip and sour cream away. I tried to think of what has the sweetness and consistency of sweetened condensed milk... not much, but I finally decided to buy a box of instant fat free, sugar free vanilla pudding...

And that's how this recipe was born... I've made a bunch of changes to the pie, so I changed the name and I'm calling it my own....

Tangy Pineapple Cream Pie

Graham Cracker Crust: (you could use a pre-made one if you like, but if you do, I'd halve the rest of the recipe).
3/4 cup of Graham Cracker Crumbs
1 tbsp Sugar
1 tbsp Butter melted

1 box of jello instant pudding, vanilla fat free, sugar free
(you'll actually only use 14 oz of prepared pudding)
3 cups of cold milk (for the pudding)
4 tbsps sour cream
4 tbsps of key lime juice
2 8 oz cans of crushed pineapple in its own juice, drained
3 cups of cool whip

First, prepare your pudding according to box instructions, set aside to set.

Preheat the oven to 350 and mix the melted butter, sugar, and graham cracker crumbs together and pat into the bottom of a 9.5 inch glass pie pan. If you like more crust and want it to go up the sides, then double the recipe. I just wanted a little base crust. Put into the oven to bake for about 3-4 minutes. Just enough to firm up a little. It will still be pretty loose on top, but its okay, the filling is thick.

Prepare filling. Measure out 14 ozs of the prepared pudding (almost 2 cups) and place in a large mixing bowl. Then add sour cream, key lime juice, drained pineapple, and the cool whip and Stir well, incorporating all ingredients.

Pour filling into cooled pie dish and freeze for 1 hour then pull out of freezer and put into fridge for at least 4 hours. It fills the pie pan COMPLETELY.

What you get when you are finished is a deliciously tangy and sweet, creamy, refreshing pudding type of pie. It is yummy! I might also just skip the crust all together and pour into individual ramekins for little pudding desserts sometime, also.