Pineapple Cream Pie Diabetic Friendly
Indulge in the tropical sweetness of this Pineapple Cream Pie, crafted to be diabetic-friendly without compromising on flavor! Featuring a buttery, sugar-free graham cracker crust and a luscious filling of creamy vanilla pudding, juicy unsweetened pineapple, and airy whipped topping, this no-bake dessert is a guilt-free delight. Topped with optional shredded coconut for a subtle crunch, this pie takes just 20 minutes of prep time and uses wholesome ingredients like low-fat milk and sugar substitutes to cater to a healthier lifestyle. Perfectly light, refreshing, and easy to make, it’s the ideal treat for any gathering or as a satisfying end to your day. Refrigerate, slice, and serve chilled for the ultimate creamy, tropical experience!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs (sugar-free)
- 5 tablespoons Unsalted butter (melted)
- 2 tablespoons Sugar substitute (granulated, like erythritol)
- 1 package Sugar-free instant vanilla pudding mix
- 2 cups Low-fat milk
- 1 cup Crushed pineapple (unsweetened, drained)
- 1 cup Sugar-free whipped topping (thawed)
- 2 tablespoons Shredded unsweetened coconut (optional for topping)
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine the sugar-free graham cracker crumbs, melted butter, and sugar substitute. Mix until the crumbs are evenly moistened.
Press the crumb mixture evenly onto the bottom and sides of a 9-inch pie dish to form the crust.
Bake the crust in the preheated oven for 8-10 minutes or until lightly golden. Remove and let cool completely.
In a large mixing bowl, whisk together the sugar-free vanilla pudding mix and low-fat milk until thickened, about 2 minutes.
Fold in the drained crushed pineapple and half of the sugar-free whipped topping, gently mixing until combined.
Pour the filling into the prepared and cooled pie crust, smoothing the top with a spatula.
Spread the remaining sugar-free whipped topping evenly over the pie filling.
Sprinkle the top with shredded unsweetened coconut, if desired.
Refrigerate the pie for at least 2 hours or until fully set.
Slice and serve chilled. Store leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 216 mg | 9% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 4.5 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 88 mg | 7% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 65 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
