Pineapple Key Lime Pie recipe

1 (14 ounce) can sweetened condensed milk
1/2 cup Key lime (or lemon) juice
1 cup heavy whipped cream
1 tablespoon sugar
1 (20 ounce) can crushed pineapple, drained thoroughly
1 prepared 9-inch graham cracker crust

Whisk together the milk and lime juice. Set aside.

Whip the cream until soft peaks form, then beat in the sugar and beat until stiff. Fold the pineapple into the whipped cream, then fold into the Key lime mixture. Spoon into prepared crust. Refrigerate at least 2 hours before serving.

Makes 8 servings.

Per serving: Cal 467 (36% fat) Fat 9 g (9 g sat) Fiber 1 g Chol 44 mg Sodium 262 mg Carb 70 g