Creamy Pineapple Pie

By norsegal8

Ingredients

• 1 can (14 ounces) sweetened condensed milk
• 1 can (8 ounces) crushed pineapple, undrained
• 1/4 cup lemon juice
• 1 carton (8 ounces) frozen whipped topping, thawed
• 1 prepared graham cracker crust (9 inches)
• Chopped toasted macadamia nuts and additional crushed pineapple, optional

Preparation

Step 1

Combine milk, pineapple and lemon juice; fold in whipped topping. Pour into prepared crust. Refrigerate until serving. If desired, serve with toasted macadamia nuts and additional crushed pineapple.
Yield: 8 servings.

Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Originally published as Creamy Pineapple Pie in Taste of Home
June/July 1993, p13