Recipe by Suzanne Stull
"This is a good recipe to make ahead for company on hot, summer days. You may use lowfat or fat-free ingredients if you like."
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1 (14 ounce) can
sweetened condensed milk
1 (20 ounce) can
crushed pineapple with juice
1 (16 ounce) package
frozen whipped topping, thawed
2 (9 inch)
prepared graham cracker crusts
Great recipe! Could not believe how simple it was to make and how good it was. My husband and daughter are fans of it also. I made mine in a casserole dish instead of the 2 pie shells. I used the homemade graham cracker crust recipe from this site for the bottom layer. I also left out the lemon because my husband is not a big fan of sour things. I will definitely make this again. Also I did not freeze it. It never made it past the fridge and was great each day until it was all gone.
This IS a quick and easy recipe and it looks great but I found it a little sweet for my taste.
I was afraid this pie would taste like "cool whip", so I added a brick of cream cheese. Use room temp cream cheese, whip it until it is creamy. Slowly add the sweet condensed milk and whip until completely smooth. Then continue with the recipe. I will definitely use two bricks of cream cheese and use a 12 oz container of cool whip instead of the 16 oz. Cutting down on the cool whip and adding the cream cheese will give it a more "homemade - less plasticy" flavor. I would also suggest adding the lemon zest of the lemon. UPDATE: Although I thought this deserved 3 stars, I did take two of these pies to a party and EVERYBODY LOVED them. I used the no roll crust recipe from this site and people thought is was a special macademia nut crust!
This pie recipe was great! I also added some chopped pecans to it. Fantastic! This pie has never been frozen...never made it past the fridge!
This was a HUGE hit at Christmas last year. I made it with a graham cracker crust and added 1/2 cup of chopped walnut to the listed ingredients...delicious! Everyone wanted the recipe, but I told them it was a family secret recipe. lol
This yummy pie is quick and easy to make.
Instead of making 2 pies, I made a graham cracker crust in the bottom of a 9x13 and placed the filling on top. I also sprinkled toasted coconut on top. These bars were a hit and the coconut added to both the looks and taste!
This is so easy but the best pie i ever had
* Percent Daily Values are based on a 2,000 calorie diet.
Frozen Pineapple Pie
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 150
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