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:

• Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or refrigerate for another use); set pineapple aside. Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Sprinkle with coconut., In a small bowl, combine the sugar, flour, salt, lemon juice, butter and pineapple. Spread over coconut. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut sits in pastry. Add decorative cutouts if desired., Cover edges loosely with foil. Bake at 400° for 30 minutes. Remove foil; bake 5-10 minutes longer or until crust is golden brown and filling is bubbly., In a small bowl, combine the confectioners' sugar, extract and enough of the reserved pineapple juice to achieve glaze consistency. Drizzle over warm pie. Cool on a wire rack. Store in the refrigerator.

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.