A quick and easy recipe for creamy, no-bake Pineapple Pie that only takes about 10 minutes to make and only needs 5 ingredients.
Disclaimer: I receive one or more items for free to facilitate this post. However, all opinions including those about magic are my own.
This recipe was passed down to me by my grandmother.
I can still remember my summers at her house playing in the corn fields and catching fish down by the pond.
summer was always a fun time for us kids. We would spend hours outside exploring. We would play hide and seek in the cornfields. Spend time laying on the banks by the pond fishing and swimming.
In the evenings we would chase fire flies as they flew by. Daring us to try to learn their magic.
The best part of summer was grandmas desserts. She always had something homemade for us. Usually, it was something made from the freshly picked fruit from blackberry bushes or cherry trees.
When grandma bakes she would always use Eagle Brand sweetened condensed milk.
I can still see the trade mark red and blue can in my grandma’s cupboard. It was the only one she trusted. So, of course, it’s the only one I buy now. Tradition remains the same.
1 baked graham cracker pie shells
1/4 c. lemon juice
1 8oz can pineapple, undrained
1 (9 oz.) Cool Whip
1 can Eagle Brand Condensed Milk
Mix together whipped topping, condensed milk, pineapple, and lemon juice. Pour into graham cracker shell. Don’t be afraid to pile filling high. Garnish with more whipped topping and lemon zest and refrigerate for 3-4 hours or until firm.
You may have a bit extra filling. If so it can be refrigerated in a pudding cup.
What is one of your childhood memories? Do you have food that takes you back?