Jim's Quick and Creamy Pineapple Pie
This is a recipe I tried over 20 years ago. This is an awesome and rich and takes 5 minutes maximum to assemble!
Ingredients
- 1 large (10-inch) ready-made graham cracker crust
- 1 can (8-ounce) crushed pineapple, drained
- 1 can (8-ounce) carton frozen whipped topping, thawed
- 1 can (14-ounce) sweetened condensed milk
- 1/4 cup lemon juice
Instructions
- In a 1 1/2 to 2 quart bowl combine milk, drained pineapple, and lemon juice together.
- Fold thawed whipped topping into the pineapple mixture by hand untilwell blended (do not beat, just stir gently).
- Pour into pie shell and gently level out.
- Cover pie and refrigerate minimum of 2 hours or until firm.
- Let pie set a few minutes at room temperature before cutting.
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