Ingredients
Scale
- 1 (20 ounce) can crushed pineapple, undrained
- 1 (14 ounce) can sweetened condensed milk
- 1 (8 ounce) container whipped topping, thawed
- 1/4 cup lemon juice
- 1 graham cracker pie crust (9-inch)
- 1/4 cup chopped pecans, for garnish (optional)
- 2 tablespoons melted butter
- 1/4 cup graham cracker crumbs, for crust (optional)
Instructions
- Step 1: In a large bowl, combine the crushed pineapple (with juice), sweetened condensed milk, and lemon juice. Mix well.
- Step 2: Gently fold in the thawed whipped topping until evenly combined.
- Step 3: If preparing your own crust, combine graham cracker crumbs and melted butter. Press into a 9-inch pie plate. Bake at 350°F (175°C) for 8-10 minutes, then let cool completely. If using a store-bought crust, this step can be skipped.
- Step 4: Pour the pineapple mixture into the prepared graham cracker pie crust.
- Step 5: Sprinkle the top with chopped pecans, if desired.
- Step 6: Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set completely.
Notes
- Store leftover pineapple pie covered in the refrigerator for up to 3 days.
- For a delightful warm treat, try gently reheating individual slices in the microwave for 15-20 seconds.
- Serve this refreshing pie chilled with a dollop of extra whipped cream and a sprinkle of toasted coconut flakes.
- Don't overmix the whipped topping to keep the pie light and airy; gently fold it into the pineapple mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American