Lemon Pineapple Pie
Lemon Pineapple Pie is an easy dinner. Made with 1 (15 oz.) can sweetened condensed milk (not evaporated), 1/2 c. borden realemon juice (in bottle), 1 small can crushed pineapple, well drained, 1 small carton cool whip and 2 keebler 8-inch butter-flavor ready-crusts, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Stir lemon juice into condensed milk.
Stir until thickened, about 5 minutes.
Add drained pineapple.
Fold in Cool Whip and pour into crusts.
Cover with plastic lids that come with crusts. Refrigerate at least 4 hours.
Can be frozen ahead.
Thaw 2 to 3 hours before serving.
"The easiest pie you will ever make!"
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