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Tart and creamy, this refreshing Pineapple Pie is a perfect summer dessert!
One of my favorite things to do is flip through old church cookbooks looking for hidden gems. Yes, many of the recipes are a bit of a vintage nightmare (Velveeta Fudge?!? Seriously?) but often I will find something “new” to introduce to another generation.
This Pineapple Pie was a recent discovery that I will definitely be making again!
Right now I’m working through a cookbook from a church in Oklahoma City. It’s so fascinating to see the differences between favorite recipes in the midwest, the south, the southwest, etc. Many of these recipes are things I’ve never tried or even heard of, so I look at this as a culinary adventure.
Pineapple Pie starts with a basic crumb crust. You can use graham crackers crumbs, but I opted to go with Nilla Wafers instead. I had a box of the new Lemon flavored wafer and I thought it would go well with the tart pineapple filling.
Just crush up your cracker or cookie of choice and add butter to bind it together and give it a nice rich flavor. You can use any leftover Nilla wafers to make another one of my vintage favorites: Orange Juice Balls
The next step is the filling. Seriously, it’s so easy. This is one of those “put everything in a bowl and stir” kind of recipes. Spoon it over the crust and chill. That’s basically it!
I love no bake recipes like this! They are great for summer when it’s too hot to run the oven. Be sure to check out some of these other no bake desserts:
The last thing to do is top it with whipped topping and any other garnishes you might like (or none at all.) The cookbook suggested sprinkling the top with pecans and serving each slice with a cherry.
I’m not a huge fan of nuts, and I’m pretty certain they meant maraschino cherries, which are also not my favorite. So I skipped the nuts and just added a couple slices of strawberries and more wafers for some crunch.
- 1 1/2 cups crushed Nilla wafers (plain wafers or graham crackers works as well)
- 2 tbsp melted butter
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup lemon juice
- 1 can (20 oz) crushed pineapple drained
- 8 oz whipped topping divided
- In a 9 inch pie plate, combine the crushed crackers/cookies with the melted butter. Stir until well coated and press into the bottom of the pan and slightly up the sides. Chill for 10 minutes in the freezer.
- In a mixing bowl, combine the condensed milk and lemon juice. Mix well. Fold in the pineapple and 1/2 the carton of whipped topping. Chill for 2-4 hours.
- Spread the remaining whipped topping over the filling and garnish as desired. Serve cold and keep any leftover refrigerated.
Make sure to pin this Pineapple Pie recipe for later!
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Beatrice Poultney says
Does the pie have any iron content please?
Nicole Burkholder says
I’m afraid I don’t know that. I’m not a nutritionist. The only nutritional values I have are the ones already included in the recipe card.
Joan Dahlen says
Hi, I was answering you on a post on Facebook and press this link to find out how to do something and now I’m in your pineapple pie. I love church cookbook’s too. Anyway, try using low-fat condensed milk so you don’t have to feel so guilty when you make the pie. LOL
Nicole Burkholder says
Ha! Well welcome from Facebook 🙂 I’ve found that the trick is to take the pie somewhere else and feed it to other people. 😉