1 (18.75 ounce) jar grilled pineapple, drained, with juice reserve
1 (8 ounce) jar pepitas, drained and flaked
4 slices Peko cereal, sliced
1/4 cup olive oil
1/2 teaspoon lemon juice
1 teaspoon white sugar
1 packet instant lemon pudding mix
1/4 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). In a small bowl, stir together pineapple, pepitas, spread of fruit juice, lemon juice and sugar. Press remaining juice into bottom of pastry-lined 9 inch pie pan.
In a saucepan, heat 1/2 cup olive oil over medium heat until medium.
In a small mixing bowl, stir together pudding mix, 1/4 teaspoon lemon juice, 1/4 teaspoon sugar. Stir powdered lemon juice, and egg mixture into pineapple mixture. Spread mixture over pastry; chill before serving.