Post by chief_cook2 on Mar 22, 2003 13:34:48 GMT -6
1/2 pint whipping cream
1/3 c. sugar
Juice of 2 lemons
1 14-oz. can Eagle Brand sweetened condensed milk
1 8-oz. can crushed pineapple, drained
1 c. chopped pecans
2 9-inch pie shells, thawed and baked for 10 minutes at 350 degrees
Whip the cream and add sugar, set aside. Stir lemon juice into the
Eagle brand milk, add pineapple and nuts. Fold pie mixture into
whipped cream. Pour into pie shells and chill for at least 2 hours
prior to serving the pie.
1/3 c. sugar
Juice of 2 lemons
1 14-oz. can Eagle Brand sweetened condensed milk
1 8-oz. can crushed pineapple, drained
1 c. chopped pecans
2 9-inch pie shells, thawed and baked for 10 minutes at 350 degrees
Whip the cream and add sugar, set aside. Stir lemon juice into the
Eagle brand milk, add pineapple and nuts. Fold pie mixture into
whipped cream. Pour into pie shells and chill for at least 2 hours
prior to serving the pie.