Paradise Pineapple Pie

Total Time Prep: 20 min. + chilling
Yield 2 pies (6 pieces each)
Test Kitchen Approved
This quick-to-fix recipe makes two yummy pies that will be a hit at any carry-in dinner. Lemon juice and crushed pineapple flavor the fluffy filling that's topped with a sprinkling of coconut. I like garnish with a sprig of mint. -Bonnie Baumgardner Sylva, North Carolina

Ingredients

  • 1 can (14 ounces) sweetened condensed milk
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 1 can (20 ounces) crushed pineapple, drained
  • 1/3 cup lemon juice
  • 2 graham cracker crusts (9 inches)
  • 1 cup sweetened shredded coconut, toasted

Directions

  1. Place the milk in a large bowl; fold in whipped topping. Add pineapple and lemon juice; stir for 2 minutes or until slightly thickened. Pour into crusts. Sprinkle with coconut. Cover and refrigerate for at least 2 hours.

Nutrition Facts

1 piece: 402 calories, 17g fat (10g saturated fat), 11mg cholesterol, 225mg sodium, 57g carbohydrate (47g sugars, 1g fiber), 4g protein.

This quick-to-fix recipe makes two yummy pies that will be a hit at any carry-in dinner. Lemon juice and crushed pineapple flavor the fluffy filling that's topped with a sprinkling of coconut. I like garnish with a sprig of mint. -Bonnie Baumgardner Sylva, North Carolina
Recipe Creator

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