I made this recipe when I had a ton of plums from a local farm (about the size of the O in an OK sign you make with your hand) and this couldn't have been an easier recipe. It's not overly sweet and would go great with ice cream. The only annoying part was de-pitting the plums, but what can you do. The custardy consistency becomes more solid after the first day, so this is best eaten soon after baked.

Reviewed On: Jul. 28, 2009

This is a fabulous recipe! I was perusing this site for pineapple pie recipes, and couldn't resist trying this one, because I also love lemon pies. The flavor of the lemon and pineapple is well balanced, and the recipe couldn't be easier to make. I made my own crust because I wanted to use some ginger snaps as well as grahams. I also used low fat cream cheese and fat free cool whip and it came out wonderfully. If it's summer, I think a few slices of strawberry would go quite well with it. This has been an instant classic at my house and I've had several requests to bring it to dinner parties and cookouts. I easily give this recipe 5 stars for it's ease, the flavor, and the texture (wonderfully creamy/fluffy with the graham crunch).

Reviewed On: Nov. 4, 2003