PINEAPPLE DELIGHT PIE

By jarren

Ingredients

• 1 1/2 cups (375 mL) graham wafer crumbs
• 1/3 cup (76 mL) butter, melted
• 2 tbsp (25 mL) sugar
• 1 can crushed pineapple, drained
• 1 can (300 mL) sweetened condensed milk
• 1/2 cup (125 mL) fresh lemon juice
• 1/2 tsp (2mL) grated lemon peel
• 1 cup (250 mL) whipping cream, whipped
• 2 tbsp (25 mL) sweetened flaked coconut, toasted

Details

Servings 8

Preparation

Step 1

To prepare crust, combine crumbs, melted butter and sugar in a bowl until blended. Press mixture onto bottom and up sides of a 9 inch (23 cm) pie plate. Bake at 350°F (180°C) for 8-10 minutes or until golden brown. Cool crust completely in pie plate on a rack. Drain pineapple in a sieve, pressing down on pineapple with back of a spoon to extract juice. Reserve juice for another use. Combine pineapple, sweetened condensed milk, lemon juice and lemon peel in a bowl; stir until thickened. Fold in whipped cream just until blended. Spoon mixture into prepared crust. Sprinkle with coconut. Cover and refrigerate for at least 4 hours or up to 24 hours.