Easy to prepare, this pie is light and creamy, perfect to go with your favorite cup of tea.
1 1/4 cups sweetened crushed pineapple
3 ounces powdered lemon flavored gelatin
1 cup sugar
1 tablespoon lemon juice
1 cup whipped cream
1 9-inch graham cracker pie shell
1/2 cup of coconut, toasted lightly, if desired
Bring pineapple to a boil in saucepan. add jello, stir until dissolved. mix in sugar and lemon juice. cool until almost stiff. Fold into whipped cream and pour into graham cracker pie shell.
(I sprinkled the top with about a 1/2 cup of toasted coconut)
Chill about 1 hour. 8 servings
Spring in the Boathouse Conservatory
2 days ago