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Makes One 9-inch Pie 8 Servings9-inch Classic CRISCO Double Pie Crust 2 tablespoons finely chopped macadamia nuts 1 package (3 ounces) cream cheese, softened 1/3 cup confectioners' sugar 1/4 teaspoon vanilla 1/2 cup thawed frozen nondairy whipped topping 1 envelope (1 tablespoon) unflavored gelatin 1/4 cup water 4 egg yolks, beaten 1/2 cup granulated sugar 1 can (8 ounces) crushed pineapple, undrained 1 teaspoon grated lemon peel 2 tablespoons lemon juice 2 cups frozen nondairy whipped topping Dollops of thawed frozen nondairy whipped topping* Crushed pineapple, well drained Macadamia nuts, finely chopped For crust, prepare (see Classic Crisco Pie Crust recipe) adding nuts to flour mixture. Bake and cool. For cream cheese layer, combine cream cheese, confectioners' sugar and vanilla in small bowl. Beat at medium speed of electric mixer until blended. Beat in 1/2 cup whipped topping. For filling, soften gelatin in water. Combine egg yolks, granulated sugar, undrained pineapple, lemon peel and juice in top of double boiler. Cook overhot water, stirring constantly, until thickened. Stir in gelatin until dissolved. Remove from heat. Cool to room temperature. Fold in 2 cups whipped topping. To assemble pie, spread cream cheese layer on bottom of cooled baked crust. Spoon pineapple mixture over cream cheese. Refrigerate 2 hours or until firm. For garnish, spoon dollops of whipped topping on top of pie. Garnish with pineapple and nuts. Refrigerate until ready to serve. *One (8-ounce) container of frozen nondairy whipped topping is enough to make the recipe. |
