Frozen Pineapple Pie

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 lemon
• 1 (14 ounce) can sweetened condensed milk
• 1 (20 ounce) can crushed pineapple with juice
• 1 (16 ounce) package frozen whipped topping, thawed
• 2 (9 inch) prepared graham cracker crusts

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cut the lemon in half and squeeze out all of its juice into a large bowl, removing any seeds.

2. Add the sweetened condensed milk and the crushed pineapple with its juice to the lemon juice and stir until evenly combined.

3. Gently fold the thawed whipped topping into the pineapple mixture until no streaks remain, keeping it light and airy.

4. Divide the filling evenly between the two prepared graham cracker crusts, spreading the top of each pie smooth with a spatula.

5. Cover each pie loosely and freeze until firm, at least 6 hours or overnight.

6. Let the pies stand at room temperature for about 10 minutes before cutting so the slices are easier to serve.