Recipe: Louisiana Pineapple Pie, Pineapple Parfait Pie and Millionaire Pie

LOUISIANA PINEAPPLE PIE

1 (14 oz) can condensed milk
1 (16 oz) can crushed pineapple, drained
2 tbsp. ReaLemon
2 cups prepared Dream Whip or whipped topping
1 cup chopped pecans
1 (9-inch) cooked pie crust

In large bowl blend in condensed milk, pineapple (drained) and ReaLemon. Fold in Dream Whip. Add pecans and pour into pie shell. Refrigerate for 4 hours before serving.

---

PINEAPPLE PARFAIT PIE

1 (16 oz) can crushed pineapple, drained
1 (14 oz) can sweetened condensed milk
3 tbsp. lemon juice
1 (12 oz) whipped topping, thawed
1 cup pecan pieces
2 cooked pie shells

Mix pineapple, milk and lemon juice; fold in whipped topping and pecans. Mix well and spoon into pie shells. Refrigerate until ready to serve. Also freezes well.

---

MILLIONAIRE PIE

1 baked Pie shell
FOR THE FILLING:
1 cup sweetened condensed milk
1 tsp. vanilla
2 1/2 cups powdered sugar
1 (8 oz.) pkg. cream cheese, softened
Juice of 1 lemon
FOR THE TOPPING:
1/2 pint heavy (whipping) cream, whipped (or 2 cups whipped topping)
1 (1 lb) can crushed pineapple, drained
1 cup pecans, chopped

Mix together the ingredients for the filling and pour into baked pie shell.

For the topping, fold fruit and nuts into whipped cream and spread over filling in pie shell.

Hi LaDonna,

There are many versions of the pie you described. I hope one of these will be close.

Happy Cooking!

Betsy