This is a refreshing, delicious pie for our first really warm spring day. I used the same pie crust as for the Cranberry Pie. I baked it for 25 minutes and then let it cool.
Pineapple Pie
Mix together 8 oz. softened cream cheese, and half a can of sweetened condensed milk.
Add 1 tsp. vanilla and 1/4 cup lemon juice.
Add 8 oz. can of crushed pineapple, and mix well.
Pour into pie shell, and refrigerate.
Add 1 tsp. vanilla and 1/4 cup lemon juice.
Add 8 oz. can of crushed pineapple, and mix well.
Pour into pie shell, and refrigerate.
It sounds so refreshing!
ReplyDeleteAnd that daffodil is beautiful. Pure springtime!!
I can almost taste how deliciously cool this must be. It already feels like summer here and I will remember this one!
ReplyDeleteSo unique , can't wait to try!
ReplyDeletePamela, it was so tricky getting the picture. You may see it is blurry - that's because the afternoon breeze just wouldn't stop!
ReplyDeleteJ.G., it's a great little pie.
Julie, I found the recipe on the internet years and years ago. I think it might have been called million dollar pie, but I'm not sure.
Sounds wonderful. I make a similar recipe and use 1/2 can of frozen pink lemonade.
ReplyDeleteAnn
I am not a pineapple fan myself, but I think I could eat that one :-) It really looks the perfect early summer treat!
ReplyDeleteWow, Ann! Pink lemonade - I can't imagine!
ReplyDeleteLibrarian, this is the only way I eat it except in a couple cake recipes:
http://lettersfromahillfarm.blogspot.com/2009/03/zucchini-white-cake.html
http://lettersfromahillfarm.blogspot.com/2008/11/carrot-and-pineapple-cake.html
This pie looks so yummy! Thanks for sharing!
ReplyDeleteSherri, you'll love it!
ReplyDeleteI am ABSOLUTELY trying this!
ReplyDeleteI'm quite sure you will love it, Tinky!
ReplyDelete