Recipe Archives->Pies->Pineapple 14

Pineapple Pie
Yield: 2 Pies

2 cooked pie shells
1 large can crushed pineapple, drained
1 Large container Cool Whip
1 can condensed milk
1 cup chopped peacans
1/4 cup lemon juice

Cook pie crusts according to directions on package.  When finished,
set aside to let cool.  Mix lemon juice and Eagle Brand milk
thoroughly; add other ingredients and mix well.  Pour into the
cooked pie shells and refrigerate.

Printable version: pineapple14.txt.