Paradise Pie

What could possibly hit the spot better on a blistering day than a delicious, tropical pie from the freezer. No need to heat up the kitchen. It's so simple you might as well make two for a large gathering. This recipe is from Sidney Carlisle, a lady who knows her pies and her article on frozen pies.

  • 1 14-ounce can sweetened condensed milk
  • 1/3 cup fresh lemon juice
  • 1 8-ounce can crushed pineapple, well drained
  • 1/2 cup coconut
  • 1/2 cup chopped pecans
  • 1/2 8-ounce carton frozen whipped topping, thawed (use only half the carton)
  • 1 9-inch graham cracker crust
  1. Combine the milk and lemon juice in a bowl. Stir well. Add the drained pineapple, coconut and pecans, mixing well.
  2. Gently fold in the whipped topping. Pour into the crust. Freeze until firm, at least 4 hours.
  3. Remove from the freezer about 20 minutes before serving. Cover any leftover pie loosely with foil or place inside a large freezer storage bag and return to the freezer.

Ready in: 4 Hrs

Recipe editor Patricia Mitchell