Description
A creamy, fruity dessert with a buttery shortbread crust that’s easy to make and perfect for gatherings.
Ingredients
Scale
- 1/2 cup salted butter (at room temperature)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 can sweetened condensed milk (14 ounces)
- 1/4 cup lemon juice (freshly squeezed)
- 1 can crushed pineapple (20 ounces, very well drained)
- 1 cup chopped pecans
- 3/4 cup maraschino cherries (chopped and well drained)
- 8 ounces Cool Whip whipped topping
Instructions
- In a large bowl, cream the butter and powdered sugar together until light and fluffy. Add in vanilla extract and mix until incorporated.
- Add the flour and cornstarch to the mixture, mixing until combined. The mixture will be crumbly.
- Gather the dough into a ball and press it into a greased 9” pie plate.
- Chill in the refrigerator for 30 minutes. Preheat the oven to 350ºF and bake for 12-14 minutes or until golden. Let it cool completely.
- In a large bowl, whisk sweetened condensed milk and lemon juice until thickened.
- Fold in drained pineapple, chopped cherries, and pecans.
- Carefully fold in Cool Whip until combined but fluffy.
- Pour filling into the cooled crust, cover, and refrigerate for at least 3 hours, preferably overnight.
- Before serving, garnish with shredded coconut and additional maraschino cherries.
Notes
Store leftovers in the fridge for up to 3 days. Perfect for making ahead.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg