5-Minute Pantry Pineapple Cream Pie

• 1 can (19 Oz. Size) Crushed Pineapple, Very Well Drained
• 1 can (14 Oz. Size) Sweetened Condensed Milk
• 1/4 cups Fresh Lime Juice
• 1 whole 9" Graham Cracker Pie Crust, Store-bought And No-bake
• 2 cups Cool Whip Topping, For Decorating The Top
• 1 whole Lime Or Kiwi, Sliced Thinly, For Decorateing The Top (optional)

1. In a medium bowl, mix together the drained pineapple, condensed milk, and lime juice until well combined. Pour into the pie crust. Place in the fridge and let set for 24 hours.
2. Decorate with Cool Whip and sliced fruit, if using. Serve.
3. Note: You really have to drain the pineapple well, or else the filling will be too watery. Half the time when I drain using only the lid of the can, it's too runny. Dump the can of pineapple into a fine mesh strainer or colander with small holes to make sure it's well drained.

pineapple, milk, ubc, graham cracker pie crust, topping, or kiwi

Taken from tastykitchen.com/recipes/desserts/5-minute-pantry-pineapple-cream-pie/ (may not work)