Quick and Creamy Pineapple Pie

Quick and Creamy Pineapple Pie 1 large (10‐inch) ready‐made graham cracker crust 1 can (8‐ounce) crushed pineapple, drained 1 can (8‐ounce) carton frozen whipped topping, thawed 1 can (14‐ounce) sweetened condensed milk 1/4 cup lemon juice In a 1 1/2 to 2 quart bowl combine milk, drained pineapple, and lemon juice together. Fold thawed whipped topping into the pineapple mixture by hand until well blended (do not beat, just stir gently). Pour into pie shell and gently level out. Cover pie and refrigerate minimum of 2 hours or until firm. Let pie set a few minutes at room temperature before cutting.