Pineapple Pie – On the Fly!
By Cathy Burford
When you want to pass on a really great recipe from your file, you should always go with the one that is so grease-stained that you can barely read it. I actually had to re-copy this one – it’s THAT good! This ‘make it in the pie pan’ crust will literally shatter under your fork. Prepare to be complimented!
Crust:
1½ c all purpose flour
1½ t sugar
½ t salt
½ c vegetable oil
3 T milk
Put all ingredients in 8-9 inch pie pan. Mix with a fork, press into place, pierce with fork.
Bake @ 425 for 12 minutes, until golden
Pineapple filling:
1 20 oz. can crushed pineapple (well drained)
1 package prepared Dream Whip
8 oz. cream cheese, softened
1 c sugar
Beat cream cheese and sugar until fluffy. Fold in prepared Dream Whip and mix well. Add drained pineapple.
Pour into baked, cooled pie shell and chill at least 3 hours.
Variation: “If you like Pina Coladas”… just substitute 2 T of coconut milk for 2 T of milk when you make the Dream Whip, and sprinkle shredded coconut on top of the pie.
This is a great ‘take it on the road ‘ recipe because, let’s face it-we just don’t have enough counter space in our RV’s to roll out pie dough! The real surprise is that it truly tastes better, too. You can substitute any type of canned fruit for the pineapple, so start getting creative!
Enjoy!
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