Frozen Pineapple Pie20 Reviews
- Prep: 10 min
- Ready In: 14 hr 15 min
“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.” - by Suzanne Stull
Original recipe yields 2 - 9 inch pies
- Mix condensed milk and non-dairy whipped topping together.
- Add the juice of one lemon and the pineapple to this creamy blend.
- Pour pineapple blend into 2 graham cracker crusts. Freeze overnight. Take pies out of freezer 30 to 45 minutes before serving.
Amount Per Serving (16 total)
- 338 cal
- 16.7 g
- 45.5 g
Based on a 2,000 calorie diet
Reviews (20)Rate This Recipe
"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 com..." See morepletely 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! "
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 home..." See moremade 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."
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