Cool Pineapple Pie Recipe

Cool Pineapple Pie

Use a ready-made cookie pie crust for a no-bake pie or prepare this pineapple pie using the recipe for a homemade pecan cookie crust.

crust

4 T. butter or margarine

1-1/2 cups vanilla wafer cookie crumbs

1/2 cup ground pecans

2 tsp. sugar

Preparation -
Melt the butter or margarine. Add the remaining ingredients and stir with a fork to mix well. Spread the mixture in the bottom and up the sides of a 9" pie pan, pressing it into place with the back of a fork. Bake in a preheated oven at 400º for 6 to 8 minutes or until lightly browned. Place on a wire rack to cool.

pie filling

1 can (20 oz.) pineapple tidbits (unsweetened, in it's own juice)
water - see the preparation directions for the correct amount
1/2 cup sugar
2 T. cornstarch
1 tsp. grated lemon peel
1/8 tsp. nutmeg
1/4 tsp. vanilla
2 - 3 drops yellow food coloring
whipped cream or whipped topping (optional)

Preparation -
Drain the canned pineapple tidbits and reserve the juice. Pour the juice into a 2 cup glass measuring cup. Add enough water to equal 1-1/2 cups (total amount of the reserved pineapple juice and water.) Pour the pineapple juice and water mixture into a saucepan. Stir in the sugar, cornstarch, grated lemon peel. Cook over medium high heat, stirring constantly, until clear and thickened. Remove from heat; stir in the vanilla and food coloring (if using.) Stir in the pineapple tidbits. Spoon the mixture into the cooled crumb crust. Cover loosely with foil (or the plastic cover if using a ready-made cookie crust) and refrigerate for at least 6 hours before serving. Serve chilled. (optional - Top with a dollop of whipped cream or whipped topping before serving.)

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