Frosty Pie Pineapple, Or Fruit Juices

By birth - Hungarian; By choice - American; By profession - Attorney By the grace of God - Happy wife, proud mother, & blissfully semi-retired

I found this recipe typed out on a notecard in my mother-in-law's collection. The odd name of the recipe is just the way she wrote it, but most older recipes list this as Frosty Pineapple Pie. The card is pretty stained, usually an indication of a well-used recipe that’s often been on the kitchen counter.

Servings: 1 pie

1¼ c. canned, crushed pineapple

1 envelope (unflavored) gelatin

sugar

½ c. water

1 tbsp. lemon juice

1 tsp. flavoring (pineapple?)

½ c. milk powder

finished pie crust

Bring pineapple (in syrup) to boil.

(Remove from heat,) stir in gelatin till dissolved, & mix in sugar to taste (¼ to 1 c.).

Cool gelatin mixture till almost stiff.

Mix together water, lemon juice, & flavoring, sprinkle milk powder on top & whip till stiff (app. 10-mins.).

Sprinkle mixture with 3-tbsp. sugar; beat again.

Stir this mixture into gelatin mixture.

Pour into pie crust (& chill).

Most modern recipes would have you drain the pineapple; this one you don’t.

The recipe doesn’t actually call for unflavored gelatin, only gelatin; however, it’s clear that that’s what’s intended.

I suspect the flavoring is what they used in the 1930's (I found the recipe inside a 1933 cookbook) to get the effect that we get from the flavored gelatin powders of today.

I certainly learned something from this recipe - I never knew that you could make a whipped topping by following the procedure with dried milk powder.

Bet this would taste good with whipped cream on top, too.

Servings: 1 pie

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