Pineapple Cream Supreme Pie

Name: Pineapple Cream Supreme Pie
Ingredients: Ll large tub Cool Whip; 1/4 cup lemon juice; 1 cup finely chopped pecans; l can Egale Brand Milk; 1 - 16 oz. can crushed pineapple; 1 cup coconut (fresh or frozen); 2 baked graham cracker crusts

From Recipes from our hearth, 1960

Mrs. Barbara Davis

Presented as published in 1960. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1718Calories

20 gProtein

61 gCarbs

161 gFat

Full nutrition (34 nutrients)

Calories1718 kcal

Protein20 g

Carbohydrates61 g

Fiber27 g

Sugars20 g

Total Fat161 g

Saturated Fat73 g

Monounsaturated Fat51 g

Polyunsaturated Fat28 g

Omega-30 g

Cholesterol0 mg

Sodium73 mg

Potassium1306 mg

Calcium105 mg

Iron8.4 mg

Magnesium201 mg

Phosphorus559 mg

Zinc7.2 mg

Copper2.1 mg

Manganese6.4 mg

Vitamin D0 mcg

Vitamin C34 mg

Vitamin A0.6 mcg

Vitamin E0.7 mg

Vitamin K6.7 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.6 mg

Folate74 mcg

Choline32 mg

Caffeine0 mg

Water187 g

As published

This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 39. The excerpt below is the record exactly as published.

PINEAPPLE CREAM SUPREME PIE Ll large tub Cool Whip 1/4 cup lemon juice 1 cup finely chopped pecans l can Egale Brand Milk 1 - 16 oz. can crushed pineapple l cup coconut (fresh or frozen) 2 baked graham cracker crusts

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