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Pineapple Chiffon Pie With Strawberry Sauce

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Ingredients
  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
Directions

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 375° 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.

Recipe Summary

Cuisine: 
American
Method: 
Chilling
Dish: 
Pie
Occasion: 
Thanksgiving

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