Pineapple Pie II

Pineapple Pie II

25 Reviews 1 Pic
Recipe by  Andrea

“This uses crushed pineapple, and is much better than the pudding based pies.”

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  1. Combine sweetened condensed milk and lemon juice. Stir well. Fold in pineapple and whipped topping. Spoon mix into crust. Chill before serving.

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Reviews (25)

Rate This Recipe


Yummy-Creamy-Quick and Easy! Made me wish I had some coconut on hand to toss into the filling! Note* Could easily have made two pies. Had a bunch left over to eat straight from the mixing bowl!

judy's favs

judy's favs

I made 2 pies for Thanksgiving and they were liked so much that I was sent back to the store to get the ingredients to make more and everyone wanted the recipe!!



This recipe is just delicious!! Next time I will use a bigger pie shell a 10 inch, I couldn't quite get it all in the one I had. Or to get it to fit better in the 9 inch I will use a smaller can of pineapple. So creamy, gone in seconds!

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Amount Per Serving (8 total)

  • Calories
  • 440 cal
  • 22%
  • Fat
  • 18.8 g
  • 29%
  • Carbs
  • 64.9 g
  • 21%
  • Protein
  • 5.8 g
  • 12%
  • Cholesterol
  • 17 mg
  • 6%
  • Sodium
  • 241 mg
  • 10%

Based on a 2,000 calorie diet



previous recipe:

Pineapple Pie III


next recipe:

Pineapple Pie V