“This buttery, flaky pie crust is baked before filling. Then fill that flaky crust with this light filling. It is sweet and simple.”
~ By Tendabake
• 1 cup chopped pecans
• 1 large (20 ounce) can crushed pineapple, drained
• 2 tablespoons fresh lemon juice
• 1 can sweetened condensed milk
• 1 large (16 ounce) container whipped topping
Heat the oven to 425°F.
Prepare the Perfect Pie Crust Recipe and place in two pie plates. Pierce with a fork.
Use aluminum foil to line the inside of each crust and fill the crust with pie weights, dry beans or rice to weight the crust. Bake for 15 minutes. Remove the foil and beans and return crust to oven. Continue baking until it is completely browned, about 10 more minutes. Cool completely.
Fold all ingredients together and place in 2 baked pie shells. Chill until served.