Quick Lemon Pineapple Pie - cooking recipe

Ingredients

1-20 oz can crushed pineapple
1-3 oz box lemon pudding and pie filling-not instant
1/4 cup water
2 Tbsp butter
1-9 inch graham cracker crust

Preparation

Put pineapple (juice and all), pie filling, water and butter in pan.
Cook until very thick, stirring constantly.
Cool; stir a couple of times during cooling.
Pour into graham cracker crust. Chill in refrigerator.
For a less tart taste make pie the day before it's served.