Chew on this!

(post, Georgia Richardson)
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This easy, scrump-DEE-la-dious pie got it's name, Pathology Pie, for two reasons. 

One---The recipe was given to my friend, p.m. Terrell, by a real, live pathologist.
Two---After one bite you wouldn't give a rip if it had arsenic in it, you'd eat it. 

Peeps, it's that good. 

So grab a good book, like RIVER PASSAGE, get some good spicy black tea cause it's good for you, and of course, a rather large piece of good pie, cause you've been a good girl...or boy. Lot's of "good" going on...eh?

Pathology Pie

1 can Eagle Brand condensed milk
1 can crushed pineapple, well drained
1/3 cup lemon juice

Fold in 1/2 cup of pecan pieces (optional)
Fill a ready-made graham cracker crust (9-inch) with the mixture.

Pour one tub of Cool Whip on top (I use FAT-FREE COOL WHIP)

Refrigerate for about one hour before serving.

What I do. I mix every single ingredient together, Cool whip and all, and I only use about 3/4 of Cool Whip. Just pour it all into the pie shell and refrigerate! (And if one of my so-called friends tells you I ate a whole pie, it's a lie. I was framed I tell ya! Framed!)