Creamy Pineapple Pie

Loosely based on a similar recipe to this one, but it was originally found by a friend on a Cool Whip package. Her significant other wasn’t a fan of strawberries, so it became pineapple…which I prefer as well. A great thing about this recipe is the ability to easily make a “lighter” version, substituting Fat Free Cool Whip, a non-fat graham cracker crust, and fat-free sweetened condensed milk.

1 small can crushed pineapple, drained

1 tablespoon lemon juice

1 can sweetened condensed milk

1 regular size (not the giant one) tub Cool Whip

1 or 2 graham cracker crust(s)

Mix pineapple, lemon juice, and sweetened condensed milk until well blended. Fold in Cool Whip. Distribute into crust(s). I say possibly 2 because I almost always have more than 1 can hold, but I’ve been known to make one big one and 6 mini pies (they have the little tart pans with crusts), or fill one crust and just chill the leftover filling and eat that separately. If doing 2 large crusts, it may not be as full as you would like, so how you fill is up to you.

Chill for at least 2 hours, but 8 is better. Slice and enjoy!


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