Friday, June 14, 2013

Friday Pie-Day: Pineapple Paradise Pie

Put on your tropical shirts and get your tastebuds ready for this beauty – pineapple paradise pie!

We made this in 2011 as our pie of the month. (Aren’t my grandparents adorable?)

You don’t need many ingredients, and it is not very labor-intensive. But it is quite yummy!

First you pour in the sweetened condensed milk and fold in the whipped topping.

Add some lemon juice…

…And then top it off with the pineapples.

Stir it all together, and it should be a slightly thicker texture.

Pour it into the pie crusts (the recipe below makes 2 pies), being careful not to let the bowl slip and demolish one of the pie crusts like we did. (Oops!)

Top with some toasted coconut (we just put ours in the oven for 5 minutes at 350 degrees.)

Refrigerate overnight, and enjoy your slice of paradise!

Pineapple Paradise Pie (recipe no longer on All Recipes)

1 (14-oz.) can sweetened condensed milk

1 (12-oz.) container frozen whipped topping, thawed

1 (20-oz.) can crushed pineapple, drained

cup lemon juice

2 (8-inch) graham cracker pie crusts

1 cup flaked coconut, toasted

  1. Place milk in a bowl; fold in whipped topping. Add pineapple and lemon juice; stir for 2 minutes or until slightly thickened.
  2. Pour into crusts. Sprinkle with coconut. Cover and refrigerate for at least 4 hours (overnight is best).

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