Frozen Pineapple Pie

Frozen Pineapple Pie

22 Reviews 1 Pic
  • Prep

    10 m
  • Ready In

    14 h 15 m
Suzanne Stull
Recipe by  Suzanne Stull

“This is a good recipe to make ahead for company on hot, summer days. You may use lowfat or fat-free ingredients if you like.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 9-inch pies

Directions

  1. Mix condensed milk and non-dairy whipped topping together.
  2. Add the juice of one lemon and the pineapple to this creamy blend.
  3. Pour pineapple blend into 2 graham cracker crusts. Freeze overnight. Take pies out of freezer 30 to 45 minutes before serving.

Share It

Reviews (22)

Rate This Recipe
The Way To His Heart
20

The Way To His Heart

Great recipe! Could not believe how simple it was to make and how good it was. My husband and daughter are fans of it also. I made mine in a casserole dish instead of the 2 pie shells. I used the homemade graham cracker crust recipe from this site for the bottom layer. I also left out the lemon because my husband is not a big fan of sour things. I will definitely make this again. Also I did not freeze it. It never made it past the fridge and was great each day until it was all gone.

jalexandropoulos
17

jalexandropoulos

I was afraid this pie would taste like "cool whip", so I added a brick of cream cheese. Use room temp cream cheese, whip it until it is creamy. Slowly add the sweet condensed milk and whip until completely smooth. Then continue with the recipe. I will definitely use two bricks of cream cheese and use a 12 oz container of cool whip instead of the 16 oz. Cutting down on the cool whip and adding the cream cheese will give it a more "homemade - less plasticy" flavor. I would also suggest adding the lemon zest of the lemon. UPDATE: Although I thought this deserved 3 stars, I did take two of these pies to a party and EVERYBODY LOVED them. I used the no roll crust recipe from this site and people thought is was a special macademia nut crust!

DMZIMMIE
12

DMZIMMIE

This pie recipe was great! I also added some chopped pecans to it. Fantastic! This pie has never been frozen...never made it past the fridge!

More Reviews

Similar Recipes

Crushed Pineapple Sour Cream Pie
(52)

Crushed Pineapple Sour Cream Pie

Pineapple Pie II
(26)

Pineapple Pie II

Pineapple Pie I
(22)

Pineapple Pie I

Pineapple Cream Pie
(23)

Pineapple Cream Pie

Pineapple Sour Cream Pie
(13)

Pineapple Sour Cream Pie

Jim's Pineapple Cheese Pie
(8)

Jim's Pineapple Cheese Pie

Nutrition

Amount Per Serving (16 total)

  • Calories
  • 338 cal
  • 17%
  • Fat
  • 16.7 g
  • 26%
  • Carbs
  • 45.5 g
  • 15%
  • Protein
  • 3.8 g
  • 8%
  • Cholesterol
  • 8 mg
  • 3%
  • Sodium
  • 209 mg
  • 8%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Pineapple Sour Cream Pie

>

next recipe:

Pineapple Pie V