Eggless Lemon or Lime Cream Pie
9-inch baked pie shell
Combine:
1 can sweetened condensed milk (15 ounces)
1/3 cup lemon or lime juice
1 tablespoon grated lemon or lime rind
1/4 teaspoon salt
Stir until thickened. The thickening results from the reaction of the milk and citrus juice.
Blend in gently:
2/3 cup well-drained canned pineapple [I used crushed]
Turn the filling into the baked shell. Chill about 3 hours.
Serve garnished with:
whipped cream
shaved sweet chocolate [all I had on hand was Dagoba Xocolatl, which is very dark and spicy...and it tasted really good]
