Ingredients for Pineapple Cream Pie Diabetic
- Crushed Pineapple In Juice
- Sugar Free Instant Vanilla Pudding Mix
- 8 ounces sour cream
- Splenda Sugar Substitute
- Graham Cracker Pie Crust
- 1 cup whipped topping (or to taste)
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How to Make Pineapple Cream Pie Diabetic
- Preheat oven to 350°F (175°C).
- In a large bowl, combine the crushed pineapple (1 (20 ounce) can, drained), sugar substitute (to taste, start with 1/4 cup and adjust), cornstarch (2 tablespoons), salt (1/4 teaspoon), and vanilla extract (1 teaspoon). Whisk until well combined.
- Gradually whisk in the sour cream (8 ounces) and eggs (2 large) until smooth.
- Pour the mixture into a prepared graham cracker crust (9-inch).
- Bake for 10 minutes, or until the filling is set around the edges and slightly jiggly in the center.
- Let cool completely before refrigerating for at least 2 hours to allow the pie to set.
- Before serving, spread whipped topping (1 cup, or to taste) over the top of the pie to cover.
- Serve chilled and enjoy this guilt-free delight!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
80g
Fat
50g
Carbs
8g