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Ingredients
- 2 baked 9-inch pie crusts
- 1 (9 oz.) container whipped topping
- 1 (14 oz.) can sweetened condensed milk
- 2 Tbsp. lemon juice
- 1 (20 oz.) can crushed pineapple, drained
Method
- Partially thaw whipped topping.
- In a medium bowl, mix all ingredients thoroughly and pour into cooled pie shells. Refrigerate to chill.
- This pie freezes well for later use. Yields 2 pies.