| HAWAIIAN PINEAPPLE PIE |
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Makes One 9-inch Pie 8 ServingsCRUST 9-inch Classic CRISCO Double Pie Crust FILLING 1 medium to large fresh pineapple 1 envelope (about 1 tablespoon) unflavored gelatin 1/4 cup reserved pineapple juice 4 egg yolks 1/4 cup sugar 1 tablespoon plus 1 teaspoon lemon juice 1 cup cold milk 1 teaspoon vanilla 2 envelopes (1.3 ounces each) whipped topping mix GARNISH Whipped cream 1/2 cup reserved cooked pineapple 1/4 cup macadamia nut halves 12 red candied cherry halves For crust, prepare and bake (see Classic Crisco Pie Crust recipe). Cool completely. For filling, core, peel and slice (1/4-inch thick) pineapple. Cut enough slices into 1/2-inch pieces to measure 3 to 3-1/2 cups. Cook and stir pineapple pieces in medium saucepan on medium heat until mixture comes to a boil. Drain pineapple, reserving 1/4 cup juice. Cool slightly. Measure 1-1/2 cups pineapple. Reserve 1/2 cup remaining pineapple for garnish. Sprinkle gelatin over 1/4 cup reserved pineapple juice in small bowl. Beat egg yolks in medium bowl at medium speed of electric mixer until thick and lemon colored. Beat in sugar gradually. Stir in 1-1/2 cups pineapple and lemon juice. Transfer to medium saucepan. Cook and stir on medium heat until thickened. Add gelatin mixture. Cook and stir until dissolved. Cool. Refrigerate until slightly set. Combine milk, vanilla and topping mix in deep, narrow bowl. Blend well. Beat at high speed of electric mixer about 4 minutes or until topping thickens and forms peaks. Fold into pineapple mixture. Spoon into baked pie crust. Refrigerate several hours. For garnish, top with whipped cream. Arrange reserved 1/2 cup cooked pineapple, nuts and cherries on top of pie. Refrigerate leftover pie. |
