This pie is superior to the pudding-based pies and contains crushed pineapple.
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 (14 ounce) can sweetened condensed milk
- ½ cup lemon juice
- 1 (20 ounce) can crushed pineapple, drained
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 (9 inch) prepared graham cracker crust
Instructions
- Combine sweetened condensed milk and lemon juice. Stir well. Fold in pineapple and whipped topping. Spoon mix into crust. Chill before serving.
Nutrition Facts
| Calories | 440 kcal |
| Carbohydrate | 65 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 10 g |
| Sodium | 241 mg |
| Sugars | 55 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Followed the recipe and it turned out great! Used cool whip zero and you’d never know it. This held up really well when serving and is super yummy. And SO EASY! Thanks for sharing 🙂
I followed the recipe exactly and I did not care for the pie at all. My mom made this when I was little and it was so delicious. But she never put lemon juice in it so I was surprised that it called for a half cup, which is a lot of lemon juice. All I could taste was lemon and the pie did not set well.
So easy and delicious. The filling amount was perfect for a 10″ pie. If the filling seems too runny, make sure you press ALL the juice from the pineapple before folding in. Also, take the small extra step to whip some real cream instead of the Cool Whip. You won’t be sorry. I garnished mine with some toasted coconut.
I had read some of the reviews before making this and heeded the advice about using a 10 inch pie shell. The one change I made was use some chopped mandarin oranges in place of about a third of the pineapple. I also topped it with coconut. Just because I really love coconut. It was delicious while being fairly light. It was gone in just a couple days. I will make it again.
So simple to make and enjoyed by everyone. I think the pineapple needs to be more than just drained. I squeezed out some of the liquid and it turned out great.
I used a big pie shell and used fresh pineapple and added coconut. Very good for a summer desert
Absolutely delicious. My wife made this for me and I decided to try making one for myself. That should tell you how easy it is. I’m gonna double recipe and make two tomorrow. 051415
YUMMY!!! I topped it with chopped walnuts and pecans. This addition gives it that “something extra”
I made this recipe exactly like it says and it came out so good. The recipe makes enough to fill 2 pie crusts though. The pie tastes even better the next day.
I added 4 oz of cream cheese to this and I am glad I did. I do not see how this would set up without something a little thicker in the mix. I ended up freezing it to get it thick enough to hold together. The flavor was wonderful though.
My whole family did not care for this recipe. It had a slightly bitter taste, and an awful texture.
Easy! Makes a ton. Buy 2 pie crusts!
Very good, I added 4 oz cream cheese and this made it creamer and firmer. Very tasty.
quick and amazing!
Excellent – I made sure to drain the pineapple and the pie was still great 2 days later. The recipe will fill a 9″ pie shell with a bit left over. Definitely a keeper!
This pie is so yummy and easy to make! My husband asks me to make it all the time. We usually put strawberries on top of it. Delicious!
Easy, Easy, Easy. Great tasting too. Will definately make it again & again.
It wasn’t bad but it wasn’t great – just okay. I would probably use more pineapple next time to give more flavor and texture.
YUMMMMMMMMMMMMMMM. If you can read and follow simple directions, you can make this pie. I’m going to let my 9 year old granddaughter try her hand at it the next time we have it.
We LOVE this pie. Whips up so quick and goes just as fast. We like it frozen too.
I made 2 pies for Thanksgiving and they were liked so much that I was sent back to the store to get the ingredients to make more and everyone wanted the recipe!!