Recipe by Andrea
"This uses crushed pineapple, and is much better than the pudding based pies."
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1 (14 ounce) can
sweetened condensed milk
1 (20 ounce) can
crushed pineapple, drained
1 (8 ounce) container
frozen whipped topping, thawed
1 (9 inch)
prepared graham cracker crust
Yummy-Creamy-Quick and Easy! Made me wish I had some coconut on hand to toss into the filling! Note* Could easily have made two pies. Had a bunch left over to eat straight from the mixing bowl!
It tasted ok, was a little too sweet for me and it came out real runny for me even after chilling for several hours and draining the pineapple before adding. Not sure if I will try this one again.
This recipe excellent! Everyone raved about how good it is, even my daughter who doesn't like pineapple. One thing to remember...follow this recipe EXACTLY as written, the slightest change can ruin it. Enjoy!
I made 2 pies for Thanksgiving and they were liked so much that I was sent back to the store to get the ingredients to make more and everyone wanted the recipe!!
This recipe is just delicious!! Next time I will use a bigger pie shell a 10 inch, I couldn't quite get it all in the one I had. Or to get it to fit better in the 9 inch I will use a smaller can of pineapple. So creamy, gone in seconds!
Very good, I added 4 oz cream cheese and this made it creamer and firmer. Very tasty.
We LOVE this pie. Whips up so quick and goes just as fast. We like it frozen too.
A family favorite, ingredients usually on hand, easy to prepare. Can use Splenda sweetened pineapple to reduce some calories but be careful with substituting all fat free ingredients, will leave the pie to soft to hold a firm slice.
* Percent Daily Values are based on a 2,000 calorie diet.
Pineapple Pie II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 170
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