Recipe by Pat Heldenbrand
"This makes a pretty holiday pie. For an added touch you can tint some coconut green and sprinkle it on top. Make it in one 10 inch or two 8 inch pie shells."
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1 (14 ounce) can
sweetened condensed milk
1 (8 ounce) can
crushed pineapple, drained
1 (12 ounce) container
frozen whipped topping, thawed
1 (10 inch)
pie crust, baked and cooled
This pie is delicious. I had to use lime juice instead of lemon juice, because that's what I had on hand, and it came out delicious. One note: the recipe as written makes enough filling for 2 small pies, or one over-stuffed one. 5 stars!
Everyone liked this pie. I made a mistake. I forgot to take the recipe with me. I added instant cheesecake pudding to the other ingredients. It made the pie with more density. Everyone wanted the recipe.
Delicious and rich. Very easy and quick to make. This set up nicely after chilling in refrigerator. I used 1/2 cup coconut and 1/2 cup walnuts just because I like them. This makes a full 10-inch pie.
Very yummy loved it!
This is very good. Quick & easy. I made it as written except I used a regular 9" pie pan. It makes a generous mound, but not too much for the size pan. Makes a very pretty presentation. I would definately make this again.
Full of flavor and really simple to make, it was a hit!
* Percent Daily Values are based on a 2,000 calorie diet.
Melt In Your Mouth Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 253
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