Pineapple Chiffon Pie With Strawberry Sauce
|Phyllo dough||4 (13" X 9" Each)|
|Sugar free pineapple gelatin||2⁄3 Ounce (1 Package)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Frozen pineapple juice concentrate||1⁄3 Cup (5.33 tbs), thawed|
|Evaporated skim milk||12 Ounce (1 Can)|
|Sliced strawberries||2 1⁄2 Cup (40 tbs)|
|Maple syrup/Thawed pineapple juice concentrate||1 Tablespoon|
For the crust: Drape 1 sheet of the phyllo dough across a 9" pie plate.
Press into the plate and fold the overhanging edges toward the center, crumpling them slightly to fit.
Lightly spray the dough with no-stick spray.
Repeat layering and spraying with the remaining sheets of phyllo dough.
Bake the crust at 375Â° for 5 to 7 minutes or until the shell is golden brown.
Transfer the pie plate to a wire rack to cool.
For the filling: In a large bowl, stir together the gelatin and boiling water until the gelatin dissolves.
Then stir in the pineapple juice concentrate and milk.
Cover and refrigerate until the mixture mounds on a spoon.
Using an electric mixer, beat the gelatin mixture on high speed about 5 minutes or until fluffy.
Pour into the crust.
Cover and refrigerate for 2 to 2 1/2 hours or until set.
For the sauce: Place 1 1/2 cups of the strawberries and the maple syrup or pineapple juice concentrate in a blender or food processor.
Blend or process on medium speed until smooth.
Transfer to a small bowl.
Stir in the remaining 1 cup of strawberries.