Pineapple Angel Pie

Kathie Carr

By
@kathiecc

Mom got this recipe from a friend at church. It makes 2 pies tat are simply scrumptious.


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Comments:

Serves:

2 pies

Prep:

10 Min

Ingredients

1
(8 ounce) tub of whipped topping
1 can(s)
(14 ounces) sweetened condensed milk (eagle brand)
1 can(s)
(8 1/4 ounce) crushed pineapple, undrained
1/4 c
lemon juice
1
graham cracker pie crust (9 inch)
lemon zest garnish

Directions Step-By-Step

1
Mix together whipped topping, condensed milk, pineapple, and lemon juice. Pour into graham cracker shell. Don't be afraid to pile filling high. Garnish with more whipped topping and lemon zest and refrigerate for 3-4 hours or until firm.

You may have a bit extra filling. If so it can be refrigerated in a pudding cup.

About this Recipe

Course/Dish: Pies