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Paradise Pineapple Pie

By: Bonnie Baumgardner  
"This quick-to-fix recipe makes two yummy pies that will be a hit at any carry-in dinner. Lemon juice and crushed pineapple flavor the fluffy filling that's topped with a sprinkling of coconut. I like garnish with a sprig of mint. -Bonnie Baumgardner Sylva, North Carolina"

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 71 people have saved this

Prep Time:
20 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 ounce) container frozen whipped topping, thawed
  • 1 (20 ounce) can crushed pineapple, drained
  • 1/3 cup lemon juice
  • 2 (8 inch) graham cracker crusts
  • 1 cup flaked coconut, toasted

Directions

  1. Place the milk in a bowl; fold in whipped topping. Add pineapple and lemon juice; stir for 2 minutes or until slightly thickened. Pour into crusts. Sprinkle with coconut. Cover and refrigerate for at least 2 hours.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 15, 2007 by Joyce6647 
Excellent! and very easy to make. AND, it makes TWO pies! Loved it. MORE

 
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