Pineapple Lemon Pie - cooking recipe

Ingredients

1 (8 oz.) graham cracker crust
1 pkg. lemon pudding and pie filling
2 1/2 c. (1 lb. 4 1/2 oz. can) crushed pineapple
1/2 c. water
2 Tbsp. butter
whipped cream

Preparation

Combine lemon pudding and pie filling, undrained crushed pineapple, water and butter.
Bring to a boil, stirring constantly.
Cool about 20 minutes.
Pour into cooled graham cracker crust and chill until ready to serve.
Garnish with whipped cream.