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Paradise Pineapple Pie

5 | 1 Reviews
Total Time:Prep: 20 min. + chilling

By Taste Of Home Editorial Team

Recipe by Bonnie Baumgardner, Sylva, North Carolina

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 12, 2022

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

Graham cracker crust (9 inches)

Graham cracker crust (9 inches): Combine 1-1/2 cups crushed graham cracker crumbs (24 squares), 1/4 sugar and 1/3 cup melted butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375 until lightly browned, 8-10 minutes. Cool on a wire rack before filling.
TEST KITCHEN APPROVED

Paradise Pineapple Pie

5 | 1 Reviews Add your review
Yield:2 pies (6 pieces each)
Prep:20 min
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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 (9 inches)
  • 1 cup sweetened shredded coconut, toasted
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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.

Nutrition Facts

1 piece: 402 calories, 17g fat (10g saturated fat), 11mg cholesterol, 225mg sodium, 57g carbohydrate (47g sugars, 1g fiber), 4g protein.
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