- 1 can (14 ounces) sweetened condensed milk
- 1 can (8 ounces) crushed pineapple, undrained
- 1/4 cup lemon juice
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1 prepared graham cracker crust (9 inches)
- In a large bowl, combine the milk, pineapple and lemon juice. Fold in whipped topping. Pour into prepared crust. Chill until ready to serve. Yield: 8 servings.
Originally published as Creamy Pineapple Pie in Taste of Home June/July 1993, p13
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Creamy Pineapple Pie
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Reviewed Apr. 28, 2013
"Quick, easy and delicious..one of my husbands favorites!"
Reviewed Aug. 21, 2011
"Very average recipe. Needs something... maybe 3 oz. cream cheese and more pineapple?"