This is the best pie I ever had and everyone else I tryed it on just loved it. The only change I made was 8oz of whipped cream instead of 16oz., it just seemed like too much filling for the pie crust and I was afraid it wouldnt have a good full flavor.
I made this for a Christmas meal dessert for my family this year! It made a nice, tall slice of pie! People were going back for seconds, and told me that from now on, whenever we get together, I have to make and bring this pie! Total crowd pleaser (and I have a tough crowd!)
This is a great recipe but I made one change (which I believe I heard another reviewer mentioned)which was adding 8oz Philadelphia Cream Cheese to the Whipped Cream. I also found that you can replace the crushed pineapples with other fruits. For instance, using thawed frozen strawberries instead of crushed pineapples. This was a winner. Note: I wouldn’t suggest mixing both crushed pineapples and frozen strawberries unless you like a very tangy pie.
what you need:
2 graham cracker pie crusts
1 (14 ounce) can Eagle Brand Condensed Milk
1 (10 ounce) can crushed pineapple
9 ounces Cool Whip
3 tablespoons lemon juice
3⁄4 cup pecans
how to make it:
Mix all ingredients.
Pour into crusts. Garnish with extra pecans if you wish.
Refrigerate 2 hours before serving