the back of the spoon or a spatula so it’s even and fluffy-looking.
Cover the pie loosely with plastic wrap or the plastic lid from the crust package, if it has one.
Refrigerate for at least 2 hours, or until the filling is set and nicely chilled. For the cleanest slices, chill 4 hours or longer.
When ready to serve, slice with a sharp knife, wiping the knife between cuts if needed, and serve cold.
Variations & Tips
For a slightly tangier pie, use crushed pineapple in its own juice (not heavy syrup) and add a small squeeze of fresh lemon over the pineapple before folding it into the whipped topping—this technically adds another ingredient, so keep it for times you’re not bragging about the “3 ingredients” part.
If you have picky eaters who don’t like noticeable
