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Paradise Pineapple Pie

This quick-to-fix recipe makes two yummy pies that will be a hit at any carry-in dinner. Lemon juice and crushed pineapple flavor the fluffy filling that's topped with a sprinkling of coconut. I like garnish with a sprig of mint. -Bonnie Baumgardner Sylva, North Carolina
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    2 pies (6 servings each)


  • 1 can (14 ounces) sweetened condensed milk
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 1 can (20 ounces) crushed pineapple, drained
  • 1/3 cup lemon juice
  • 2 graham cracker crusts (9 inches)
  • 1 cup sweetened shredded coconut, toasted


  • Place the milk in a large bowl; fold in whipped topping. Add pineapple and lemon juice; stir for 2 minutes or until slightly thickened. Pour into crusts. Sprinkle with coconut. Cover and refrigerate for at least 2 hours.
Editor's Note
Graham cracker crust (9 inches): Combine 1-1/2 cups crushed graham cracker crumbs (24 squares), 1/4 sugar and 1/3 cup melted butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375 until lightly browned, 8-10 minutes. Cool on a wire rack before filling.
Nutrition Facts
1 each: 402 calories, 17g fat (10g saturated fat), 11mg cholesterol, 225mg sodium, 57g carbohydrate (47g sugars, 1g fiber), 4g protein.

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  • 1sdthompson
    Oct 11, 2009

    So very easy to make but absolutely delicious. I made this for a get-together and the kids went crazy for it.

  • rmhoke
    Feb 23, 2007

    No comment left

  • Nelda
    Dec 5, 2006

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  • becki
    May 10, 2006

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  • i_like_pie
    Mar 10, 2006

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