Makes 2 pies
2 graham cracker pie crusts
1 (14 ounce) can Eagle Brand Condensed Milk
1 (10 ounce) can crushed pineapple
9 ounces Cool Whip
3 tablespoons lemon juice
3/4 cup pecans
1Mix all ingredients.
2Pour into crusts. Garnish with extra pecans if you wish.
3Refrigerate 2 hours before serving.
Preheat oven to 325 degrees F. Lightly oil or grease the bottom and sides of a pie plate (8.5 inch to 9 inch).
In a medium bowl combine baking mix, butter and sweetener. Press mixture into the bottom and sides of the pie plate. Bake for 10 minutes or until the sides begin to brown. Allow to cool completely.
In a medium sauce pan over medium heat, add butter in small pieces. Let butter melt and then begin to bubble. Once bubbling, add Virtue and salt. Bring back to a “boil” and add ½ cup heavy whipping cream. Stir and allow to cook 5 minutes or until mixture has thickened, stirring occasionally. Do not burn. Pour into bowl and refrigerate until cooled but not hardened, about 30-60 minutes. **
Once mixture has cooled, add 1 cup heavy cream and beat with mixers until thickened. Stir in lemon juice (start with 2 tablespoons and more if desired), pecans, coconut and pineapple. Pour mixture into cooked pie crust. Refrigerate for at least 1 hour before serving.
** Mixture can be made in advance. Refrigerate until needed and then microwave for 30-45 seconds until it is softened enough to stir and complete recipe.