Pineapple Angel Pie
By
Kathie Carr
@kathiecc
1
Mom got this recipe from a friend at church. It makes 2 pies tat are simply scrumptious.
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
Step-By-Step
1Mix 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.
You may have a bit extra filling. If so it can be refrigerated in a pudding cup.
About Pineapple Angel Pie
Course/Dish: Pies
