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READY IN 14+ hrs

Frozen Pineapple Pie

Read Reviews (20)

"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." — Suzanne Stull

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Original recipe makes 2 - 9 inch pies Change Servings

1 lemon
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

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Directions

Mix condensed milk and non-dairy whipped topping together.
Add the juice of one lemon and the pineapple to this creamy blend.
Pour pineapple blend into 2 graham cracker crusts. Freeze overnight. Take pies out of freezer 30 to 45 minutes before serving.

Kitchen-Friendly View

PREP 10 mins
READY IN 14 hrs 15 mins

Footnotes

Baking pie is a rather straightforward technique, but a few tips can only help to make your pies come out looking and tasting perfect!

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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!

—jalexandropoulos

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Most Helpful Critical Review

Aug 29, 2002

This IS a quick and easy recipe and it looks great but I found it a little sweet for my taste.

—COLEIGH

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26 Ratings

Apr 21, 2004

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.

—The Way To His Heart

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Nov 19, 2006

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!

—DMZIMMIE

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Nov 19, 2004

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

—SHERRILLM

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Jun 21, 2010

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!

—Audrey

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Feb 06, 2007

This is so easy but the best pie i ever had

—sherri barnard

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Jul 23, 2003

This yummy pie is quick and easy to make.

—schmerna

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Nutrition

Calories
338 kcal
17%

Carbohydrates
45.5 g
15%

Cholesterol
8 mg
3%

Fat
16.7 g
26%

Fiber
1 g
4%

Protein
3.8 g
8%

Sodium
209 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Frozen Pineapple Pie

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 338
Calories from Fat: 150

% Daily Value *
Total Fat 16.7g 26 %
Saturated Fat 9g 45 %
Cholesterol 8mg 3 %
Sodium 209mg 8 %
Potassium 175mg 5 %
Total Carbohydrates 45.5g 15 %
Dietary Fiber 1g 4 %
Protein 3.8g 8 %
** Sugars 36.3g
Vitamin A 7 %
Vitamin C 15 %
Calcium 11 %
Iron 9 %
Thiamin 9 %
Niacin 12 %
Vitamin B6 4 %
Magnesium 6 %
Folate 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.