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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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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 Ingredients:
1 can (14 ounces) sweetened condensed milk |
1 carton (12 ounces) frozen whipped topping, thawed |
1 can (20 ounces) crushed pineapple, drained |
1/3 cup lemon juice |
2 graham cracker crusts (8 inches) |
1 cup flaked coconut, toasted |
Directions:
1. Place the milk in a large 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. Yield: 2 pies (6 servings each).
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