This was my mother’s signature pie. She made it every Thanksgiving. And every time my oldest brother came to visit—it was his favorite.
¼ cup lemon juice
1 14-oz can condensed sweetened milk
1 20-oz can crushed pineapple in natural juices or sour (tart) cherries
1 ready-made graham cracker pie crust
To Make It:
Put pineapple or cherries into a large mixing bowl. Add the lemon juice and condensed milk and gently fold everything together with a mixing spoon. Pour the mixture into the graham cracker crust. Chill in the refrigerator for at least 2 hours.
|Serving Size||1 slice|
|Number of Servings||8|
|Amount Per Serving|