Pineapple Parfait Pie Recipe

Pineapple Parfait Pie picture


Difficulty LevelEasyCourse
VegetarianMain Ingredient


 Pie crust pastry1
 Canned crushed pineapple8 1⁄4 Ounce (1 Can)
 Lemon gelatin3 Ounce (1 Package)
 Pineapple sherbet/Lemon sherbet1 Pint
 Unsweetened whipped cream4 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2212 Calories from Fat 696

% Daily Value*

Total Fat 76 g116.7%

Saturated Fat 34.1 g170.3%

Trans Fat 0 g

Cholesterol 75.7 mg

Sodium 1621.6 mg67.6%

Total Carbohydrates 360 g120.1%

Dietary Fiber 5.2 g20.7%

Sugars 210.1 g

Protein 24 g47.1%

Vitamin A Vitamin C

Calcium 2.4% Iron 12.9%

*Based on a 2000 Calorie diet


Prepare and roll out pastry.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge of pie plate.
Flute edge and prick bottom and sides of pastry with tines of a fork.
Bake in 450° oven for 10 to 12 minutes or till golden.
Cool on rack.
Drain pineapple, reserving syrup.
Add enough water to syrup to measure 1 cup liquid.
In saucepan heat the 1 cup liquid to boiling; remove from heat.
Add gelatin; stir till gelatin is dissolved.
Add pineapple or lemon sherbet by spoonfuls, stirring till melted.
Chill till mixture mounds when spooned.
Fold in crushed pineapple.
Turn mixture into baked pastry shell.
Chill several hours or overnight till set.
Garnish with whipped cream.
Cover; chill to store.