Recipe#341

Servings: YIELD: 100 Portions (17 Pies)
Portions: 1/6 Pie Each
Pan Size: 9-inch Pie Pan
Temperature:

INGREDIENTS

13-1 crust pie shells, baked
1 1/2 qt. (3 lb 7 oz or 1/2-No. 10 cn) pineapple, canned, crushed
2 1/2-No. 2 1/2 cn (3 lb 12 oz) dessert powder, gelatin, lemon
3 qt. water, boiling
2 qt. 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 tbsp. vanilla

INSTRUCTIONS

Prepare One-Crust Pie Shells. Set aside. Thoroughly drain pineapple; set aside. Reserve juice; set aside. Dissolve gelatin in 3 qt boiling water. Add 2 qt 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: 1. If desired, 3 lb 6 oz (1/2-No. 10 cn) Topping, dessert and bakery products, frozen may be used. Omit all Topping ingredients in recipe.
2. 1 qt other types of milk may be substituted for water and nonfat dry milk.