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Frosty pineapple pie recipe (1953)

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Vintage frosty pineapple pie recipe

Make 9-inch stir-n-roll pie shell.

Bring to a boil 1-1/4 cups crushed pineapple. Stir in until dissolved 1 pkg. lemon flavored gelatin. Mix in 3/4 to 1 cup sugar (depending on sweetness of fruit). Cool until almost stiff.

Whip until stiff 1 cup chilled undiluted Carnation evaporated milk with 1 tbsp. lemon juice. Pour on top of gelatin mixture. Beat in slowly with rotary beater or electric mixer at low speed. Pour into baked pie shell. Chill at least 1 hour.

To whip Carnation, simply chill in refrigerator tray until soft crystals form around outside edges – 15 to 20 minutes.

This dessert is equally delicious made with pineapple juice or fresh frozen or canned orange juice, grape juice, prune juice, apricot nectar or applesauce. For lemon or lime variation: Use 1 cup boiling water and 1/4 cup lime or lemon juice (fresh, bottled or canned). Lime or lemon-flavored gelatin may be used.

Success tip: For a fluffy high pie be sure the gelatin mixture is almost stiff and that the evaporated milk is whipped imtil it stands in stiff peaks

frosty pineapple pie recipe from 1953

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