Monday, August 8, 2011


This pie recipe goes together in minutes but does need 2 to 3 hours chilling time.

1 Graham cracker pie shell
1/2 cup lemon juice
1 can (14-oz) sweetened condensed milk
1/2 teaspoon vanilla extract
1/2 carton (8-oz size) frozen whipped topping, thawed
1 cup drained crushed pineapple
1/2 cup chopped pecans
1/2 cup chopped maraschino cherries

In a medium mixing bowl, combine the lemon juice, milk, and vanilla extract mixing well until blended. Fold in the whipped topping, then the crushed pineapple, the pecans and lastly the cherries.

Spoon the mixture into Graham cracker shell. Freeze the pie for 2 to 3 hours until firm. Let stand at room temperature around 15 minutes before cutting to serve.

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