Raspberry Pineapple Pie

CHICOPEE, Mass. (Mass Appeal) - Easter is just around the corner so if you're looking for an easy and delicious dessert to serve at your Easter dinner look no further! Ann Macey from Ann's Table for Two joined us in the Mass Appeal to show us how to make a Raspberry Pineapple Pie!

Raspberry Pineapple Pie

Ingredients:

• 2 - 10 oz. pkgs. frozen raspberries (with syrup), thawed
• 2 - 8 oz. cans crushed pineapple
• 2 pkgs. vanilla pudding mix ('cook and serve')
• 1 - 9" baked pie crust
• 1 - 8 oz. container of whipped topping, thawed
• 1 pt. fresh raspberries (optional)

Directions:

1. In a large sauce pan, combine raspberries, pineapple, and pudding mix. Cook over medium-high heat until mixture begins to boil and thicken, stirring constantly.
2. Pour into baked pie crust. Refrigerate until chilled.
3. Spread whipped topping over pie.
4. Top with fresh raspberries if desired.
5. Refrigerate until ready to serve. Yield: 6 - 8 servings.

ANN'S NOTES: If desired, you may substitute ready-made graham cracker crust for the baked crust. The raspberry filling is doubled in this recipe. If desired, you may use half the amount and add 1 ½ - 2 cups of fresh blueberries, blackberries, or raspberries to the filling just before pouring into the baked crust. Frozen strawberries may be substituted for the raspberries.
 

For more recipes visit: Annstablefortwo.com