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Peach Pie II Recipe


1 3/4 cups crushed pineapple with juice

1 (3 ounce) package instant lemon pudding mix

1 (3 ounce) package frozen whipped topping, thawed

1 (8 ounce) can sliced peaches, thawed

1 cup sliced bananas

2 egg yolks

1 teaspoon lemon zest

1 tablespoon lemon juice

1 tablespoon orange juice


Preheat oven to 375 degrees F (190 degrees C).

In a medium bowl, mix pineapple, lemon pudding mix, whipped topping and peaches. Mix well and press into the bottom of a 9 inch or 9 inch springform pan.

Bake in preheated oven for 30 minutes. Remove from oven and allow to cool.

In a large bowl, beat egg yolks until pale yellow. Stir egg yolk mixture into pineapple mixture. Beat in lemon zest, lemon juice and orange juice. Pour mixture into crust.

Bake in preheated oven for an additional 30 minutes.


FerstLedyefBegBeng writes:

⭐ ⭐ ⭐ ⭐ ⭐

These were good but I wanted more ginger. I used half of a fresh ginger snap I had in the fridge and added it proportionately. I also omitted the sugar and egg yolks. This is such a simple recipe and I didn't have any. I will make this again and save some for next time. Thank you for the recipe.