Pineapple Posy Pie Recipes

Steps:

• Combine milk, pineapple and lemon juice; fold in whipped topping. Pour into prepared crust. Refrigerate until serving. If desired, serve with toasted macadamia nuts and additional crushed pineapple.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a medium saucepan combine sugar, cornstarch, pineapple with juice, and lemon juice. Cook over medium heat, stirring constantly until thickened, then allow to boil 1 minute.
• Cool slightly and pour mixture into pastry-lined pie pan. Cover with top crust and seal. Make a few steam vents in crust, then brush with milk and sprinkle with sugar. Place in preheated oven and bake for 35 minutes. Serve chilled or at room temperature.

Steps:

• Soften gelatin in water at least 5 minutes.
• Simmer pineapple juice in a saucepan over low heat until it is reduced to 1/2 cup. Cool.
• Beat egg yolks into pineapple juice. Stir in gelatin and 1/2 cup sugar.
• Place pineapple mixture in the top of a double boiler. Cook for 10 minutes, stirring often.
• Remove from heat. Stir in salt and orange peel.
• Chill until mixture thickens, but do not let it set. It usually takes about 45 minutes.
• Beat egg whites until frothy, then gradually add 1/4 cup sugar while continuing to heat. Beat until stiff peaks form.
• Fold in whipped cream.
• Fold egg white mixture into pineapple mixture, and spoon filling into cool pie shell. Chill.
• Garnish with 6 pineapple flowers made by arranging 5 pineapple tidbits around a maraschino cherry center.