Margaret Farley’s Heavenly Pie
📜 Collection: UK15 | ✍️ Attribution: Margaret Farley | 📂 Category: Desserts A classic no-bake dessert featuring a light and fluffy filling of cream cheese, pineapple, coconut, and pecans in a creamy, tangy base. This delightful vintage recipe makes two pies.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | None | 4-6 hours | Two 9-inch pies |
🔪 Key Equipment
- Large bowl
- Electric mixer
- Rubber spatula
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 | Graham Cracker Crusts | 9-inch |
| 8 ounces | Cream Cheese | softened |
| 1 can | Eagle Brand Sweetened Condensed Milk | standard size |
| 1 large can | Pineapple | 20 oz, crushed, well-drained |
| 1 (8 ounce) container | Cool Whip | thawed |
| 1/3 cup | Lemon Juice | fresh or bottled |
| 1 cup | Coconut | sweetened or unsweetened flakes |
| 1 cup | Pecans | chopped |
Instructions
Step 1: Mix the Base
- In a large bowl, beat the softened 8 ounces cream cheese, 1 can Eagle Brand Sweetened Condensed Milk, and 1/3 cup lemon juice with an electric mixer until smooth and creamy.
Step 2: Fold the Ingredients
- Gently fold in the thawed 1 (8 ounce) container Cool Whip until no streaks remain.
- Fold in the well-drained 1 large can crushed pineapple, 1 cup coconut, and 1 cup chopped pecans until just combined.
Step 3: Assemble and Chill
- Divide the filling mixture evenly between the 2 graham cracker crusts and spread smoothly.
- Refrigerate for at least 4-6 hours, or overnight, until the pies are firm and well chilled before serving.
💡 Make-Ahead & Storage: This no-bake pie is perfect for making ahead and can be stored in the refrigerator for up to 3 days until fully set and ready to serve.
Original Recipe Scan
