Frosty Pineapple Pie
From Quaker recipes, 1954
For a fluffy high pie be sure the gelatin mixture is almost stiff and that the evaporated milk is whipped until it stands in stiff peaks.
Presented as published in 1954. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 50. The excerpt below is the record exactly as published.
FROSTY PINEAPPLE PIE Bring to boil 114 cups crushed pineapple. Add 1 package lemon flavored gelatin and stir until dissolved. Mix in 3% to 1 cup sugar (depending on sweetness of fruit). Cool until almost stiff. Whip until stiff 1 cup chilled undiluted Carnation evaporated milk with 1 tablespoon lemon juice
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