“This makes a pretty holiday pie. For an added touch you can tint some coconut green and sprinkle it on top. Originally submitted to ThanksgivingRecipe.com.” - by Pat Heldenbrand
Ingredients
Adjust Servings
Original recipe yields 1 - 10 inch pie or 2-8 inch pies
Directions
- Gently combine the sweetened condensed milk, lemon juice, coconut, chopped nuts and drained crushed pineapple. Fold in the whipped topping. Pour batter into the prepared pie shell(s). Refrigerate for several hours before serving.
Nutrition
Amount Per Serving (16 total)
- Calories
- 250 cal
- 13%
- Fat
- 14.2 g
- 22%
- Carbs
- 28.6 g
- 9%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"This recipe is on the site in two different places, somehow. I make it frequently since I found this recipe, so I thought I'd rate it in this spot too. It's a fabulous pie, and lime juice is tastier t..." See morehan lemon juice (I've tried both ways). Be warned that you *must* put it in two shells if you are using 8-inch shells; you will not be able to squeeze it in one 8-inch (instead of one 10-inch as per the recipe) no matter how hard you try (and I tried hard!) This is requested for all family occasions now :)"
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