Servings: 100 Portions (17 Pies)
Portions: 1/6 Pie Each
Pan Size: 9-inch Pie Pan
13-1 crust pie shells, baked
1-1/2 quart (3 lb 7 oz or 1/2-No. 10 can) pineapple, canned, crushed
2 1/2-No. 2-1/2 can (3 lb 12 oz) dessert powder, gelatin, lemon
3 quart water, boiling
2 quart water, cold and juice
3 3/4 cups water, cold
TOPPING:
variable (1 lb) Topping, dessert and bakery products, dehydrated
3/4 cup (3-1/4 oz) milk, nonfat, dry
1/2 cup (4 oz) sugar, granulated
2 tablespoon vanilla
Prepare One-Crust Pie Shells. Set aside. Thoroughly drain pineapple; set aside. Reserve
juice; set aside. Dissolve gelatin in 3 quart boiling water. Add 2 quart cold water plus
juice. Mix well. Place gelatin in refrigerator to chill until thickened, but not firm.
Put 3 3/4 cups water in chilled mixer bowl; add topping, milk, sugar, and vanilla.
-Using whip, beat at low speed 3 minutes or until thoroughly blended. Scrape down bowl
and beater. Whip at high speed 5 to 10 minutes or until stiff peaks are formed. Using
whip, beat gelatin at high speed 10 minutes or to a fine foam which forms peaks. Fold
whipped topping into whipped gelatin. Mix carefully until thoroughly blended. Carefully
fold in pineapple. Put about 5 3/4 cups filling into each pie shell. Place in
refrigerator 2 hours or until set. Cut 6 wedges per pie.
NOTE:
If desired, 3 lb 6 oz (1/2-No. 10 can) Topping, dessert and bakery products,
frozen may be used. Omit all Topping ingredients in recipe.
1 quart other types of milk may be substituted for water and nonfat dry milk.