This is a family favourite recipe, one that my Mom made all the time when I was growing up, and that the kids and I still absolutely love. The best part: it literally takes 5 minutes or less to throw together with things you can keep on hand in your pantry. It does need to set up in the fridge for a solid 24 hours, but for company, I kinda like that. It means that on the day of, there’s one less thing for me to worry about. It’s awesome for a summer BBQ too, it’s got the perfect combination of sweet and tart to be refreshing on a hot day.

There, you’ve now spent more time reading about it, then it’ll actually take you to make it!

5 Minute Pantry Pineapple Cream Pie

Yield: 1 9" pie

Prep Time: 5 minutes

Total Time: 5 minutes

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Ingredients

• 1 (9") store bought graham cracker pie crust (sometimes I use shortbread instead)
• 1 can (19oz) crushed pineapple, drained REALLY well (most important to get the pie to set)
• 1 can sweetened condensed milk
• ¼ cup fresh lime juice
• Cool Whip topping to decorate after set (optional, but highly recommended)
• sliced fresh limes or kiwis to decorate after set (optional)

Instructions

1. In a medium bowl mix together the drained pineapple, condensed milk, and lime juice until well combined.
3. Pour into the pie crust. Place in the fridge and let set for 24 hours.
5. Decorate with Cool Whip and sliced fruit if using.
7. Serve.

NOTE: You really have to drain the pineapple well, or else the filling is 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.