Ingredients Jump to Instructions ↓

  1. History: This was my Grandma Frances Cooper's Angel Pie recipe. The recipe is at least 42 years old. The Cooper family is my father's family.

  2. 6 to 8 servings

  3. Preparation Time: less than an 1/2 hour

  4. Amount/Measure/Ingredient

  5. 1 package (3 ounces) lemon Jell-O

  6. 1 cup sugar

  7. 1/2 cup lemon juice

  8. 1/2 cup boiling water

  9. 1 can (20 ounces) crushed pineapple, drained (sweetened or unsweetened)

  10. 1 can (12 ounces) Carnation canned milk, chilled

  11. 1 graham cracker crust

  12. To make graham cracker crust:

  13. 40 graham crackers

  14. 1/2 cup sugar

  15. 1 stick of butter

  16. 1 teaspoon ground cinnamon

  17. Dissolve Jell-O in boiling water.Add sugar and dissolve while still on stove. Add lemon juice. Let set until slightly jelled. Make graham cracker crust and pat it into a pie pan. Whip milk with electric beater until it holds peaks. Fold in Jell-O mixture and pineapple. Pour into graham cracker lined pie pan. Top with graham cracker mixture. Put in refrigerator until set. To make graham cracker crust: Roll graham crackers fine. Add sugar. Add ground cinnamon. Blend in butter until graham crackers are moist and will cling to the dish. Pat graham crackers into pie pan.

  18. Reformatted from a recipe submitted to


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