Rob’s Pineapple Pie

Fay B. Futch
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 1/2 cup sugar
  • 2 eggs
  • 1 large can crushed pineapple
  • 1 package lemon Jello®
  • 1 large can evaporated milk

Mix and cook the first 3 ingredients together until thick. Add package of Jello®. Cool and add the can of milk, whipped until the consistency of whipped cream. Pour into 2 baked and cooled pie crusts. Freeze until needed.


Given by Her Parents
Bob and Dottie Ferrington


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