A classic no-bake dessert, this “Heavenly Pie” is light, fluffy, and loaded with pineapple, coconut, and pecans. This easy recipe makes two pies.
Author
Margaret Farley
Recipe
| Measurements | Ingredients |
|---|---|
| 2 | Graham Cracker Crusts |
| 8 ounces | Cream Cheese, softened |
| 1 can | Eagle Brand Sweetened Condensed Milk |
| 1 large can | Crushed Pineapple, drained |
| 1 (8 ounce) container | Cool Whip, thawed |
| 1/3 cup | Lemon Juice |
| 1 cup | Coconut |
| 1 cup | Chopped Pecans |
Instructions
- In a large bowl, beat the softened cream cheese, Eagle Brand milk, and lemon juice until smooth.
- Gently fold in the thawed Cool Whip.
- Fold in the drained crushed pineapple, coconut, and chopped pecans.
- Divide the filling evenly between the two graham cracker crusts.
- Refrigerate for several hours, or until firm, before serving.
Note
This no-bake pie is perfect for making ahead, as it needs several hours to chill and set completely.
