August 7, 2009
There are only a few weeks of Summer left, so I find myself daydreaming about a nice trip to Paradise before it’s time to get ready for back-to-school. If someone were to ask me to describe my idea of Paradise, I’d probably say something like this:
“I’m on an island far, far away where the sand is so soft and so white that it reminds me of powdered sugar, and the beach is surrounded by the most gorgeous, clear turquoise blue water that you’ve ever seen. There is not a cloud in the sky and the sun’s rays feel perfect on my skin that is slathered in my favorite Hawaiian Tropic. There are no cell phones, computers or televisions on the island and I am able to leisurely read a book while laying on the beach, totally uninterrupted, except for the occasional delivery of food and cold beverages”.
Unfortunately, it’s highly unlikely that I’ll be experiencing anything like that any time in the near future so I’ll have to compromise.
(Yes, this sign really is in my backyard; but, no, it’s not always Happy Hour.)
Since it’s Friday and the guys are golfing today, I thought I might be able to experience a little Paradise right here in my own backyard. I’m going to try and take a couple hours off this afternoon to read by the pool while I have the house to myself. I may have a couple of friends stop by later so I wanted to make some sort of refreshing, tropical dessert.
While browsing the Internet looking for some ideas for a freezer pie, I stumbled upon this recipe for Paradise Pie on texascooking.com. I knew right away that I wanted to make this pie and I was thrilled that it was so fast and easy to put together!
The combination of the pineapple, coconut, and pecans was so tropical that I almost felt like I if I closed my eyes, I could pretend that I was in Paradise!
- 1 can (14 oz.) sweetened condensed milk
- 1/3 cup lemon juice
- 1 can (8 oz.) crushed pineapple, well drained
- 1/2 cup coconut
- 1/2 cup chopped pecans
- 1/2 carton (8 oz.) frozen whipped topping, thawed (use 4 oz.)
- 1 9-inch graham cracker crust
Combine the milk and lemon juice in a bowl. Stir well. Add the drained pineapple, coconut and pecans, mixing well. Gently fold in the whipped topping. Pour into the crust. Freeze until firm, at least 4 hours. Remove from the freezer about 15 minutes before serving. Cover any leftover pie loosely with foil or place inside a large freezer storage bag and return to the freezer.
I’m submitting this recipe to this month’s You want pies with that event. Be sure to check the site on August 8th for the full roundup!