A classic and incredibly easy no-bake pie with a light, fluffy, and tropical filling. This recipe makes enough for two pies.
Author
Adelina
Recipe
| Measurements | Ingredients |
|---|---|
| 2 | Graham Cracker Crusts (9-inch) |
| 1 (20 oz) can | Crushed Pineapple, well-drained |
| 1 (9 oz) Container | Cool Whip, thawed |
| 1 Can | Sweetened Condensed Milk |
| 3 Tablespoons | Lemon Juice |
| 1/2 Cup | Pecans, chopped |
Instructions
- In a large bowl, beat together the thawed Cool Whip, sweetened condensed milk, and lemon juice until smooth and fluffy.
- Gently fold in the well-drained crushed pineapple and chopped pecans.
- Divide the mixture evenly between the two graham cracker crusts.
- Refrigerate for at least 4 hours, or until firm, before serving.
