Thursday, June 3, 2010

69. Frosty Pineapple Juice Pie, No-Bake

Pies were an infrequent treat in our home and when they were served, we children gobbled them up. With five people in our family, it was always a dilemma as to who would get to have the 6th piece. Most of the pies my mother made were apple, cherry or my favorite, blueberry along with the occasional pumpkin, pecan  or banana cream. There was no getting around it though, pies were a lot of work; no-bake pies had not yet become a reality. Cool Whip, and like products, did not appear until 1967; prior to that, the only creamy ingredient we had was real cream.

My mother whipped her own cream; she started the procedure with ice cold beaters and an iced metal bowl...what fun it was to watch as that white liquid suddenly turned into fluffy stuff. With the addition of a little sugar and vanilla...the fight was on as to who got to lick the bowl and the beaters!

Occasionally, one of those new aerosol cans full of whipped cream found its way into our refrigerator...most of that was squirted into our mouths as we practiced the art of spraying whipped cream. It was not as good as the real thing and besides those cans seemed to promise more than they produced.

 My own four children, on the other hand, had the burden of too many pies since baking them was my specialty! Still...the pies I made were generally fruit-based and usually had a regular pie crust. I very seldom used a graham crumb crust for anything except cheesecake. Store crusts and no-bake pies were for sissies.

With age and a more mellow outlook...I  tolerate and even welcome shortcuts; we even have an occasional  no-bake pie.  Today's no-bake pie has a homemade graham crust...the flavor is immensely better than pre-made crusts which have been shipped and warehoused for who knows how long. Use them if you must.

This recipe is a delicious, summer can be made well ahead of your backyard barbecue and pulled out of the freezer when needed. (Reduced fat options included below recipe).

Frosty Pineapple Juice Pie

1 8 oz package cream cheese
1 6 oz can pineapple juice, thawed (other juices may be used)
1 8 oz container whipped topping
Graham cracker pie crust
Mandarin oranges

Combine cream cheese and pineapple juice in a small bowl with a wire whisk until smooth. Fold in whipped topping to blend well. Scoop mixture into crust, cover and freeze for 4 hours or overnight. Remove from freezer for 10-15 minutes prior to serving. Garnish with mandarin oranges.

Reduced fat option: substitute fat free cream cheese, reduced fat whipped topping, use Smart Balance margarine in pie crust recipe.

1 comment:

  1. Marian wrote: I'm looking at your recipe at almost midnight. Now wouldn't that make a wonderful midnight snack!