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Frosty Fruit Pie Recipe
|9 inch baked pie shell||1|
|Evaporated milk||13 Ounce (1 Can)|
|Canned crushed pineapple||8 1⁄4 Ounce (1 Can)|
|Lemon flavored gelatin||3 Ounce (1 Package)|
|Sugar||3⁄4 Cup (12 tbs)|
|Lemon juice||2 Tablespoon|
Serving size: Complete recipe
Calories 2446 Calories from Fat 696
% Daily Value*
Total Fat 81 g123.9%
Saturated Fat 35.7 g178.7%
Trans Fat 0 g
Cholesterol 106.9 mg
Sodium 1757.9 mg73.2%
Total Carbohydrates 391 g130.2%
Dietary Fiber 2.5 g9.8%
Sugars 303.7 g
Protein 41 g81.9%
Vitamin A 17.3% Vitamin C 34.7%
Calcium 171.8% Iron 4%
*Based on a 2000 Calorie diet
Pour evaporated milk into baking pan, 8 x 8 x 2 inches.
Freeze until soft ice crystals form around edges of pan, about 25 minutes.
Heat pineapple (with syrup) to boiling.
Stir in gelatin and sugar until dissolved.
Refrigerate in large mixer bowl until set but not firm, about 1 hour.
Beat chilled evaporated milk in small mixer bowl until stiff, about 2 minutes.
Add lemon juice; beat until very stiff, 1 to 2 minutes.
Beat into gelatin mixture on low speed until blended, about 1 minute.
Spoon into pie shell.
Refrigerate until firm, at least 4 hours.