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George Burns Pineapple Dream Pie




Source of Recipe


hollywoodcookbook.com


List of Ingredients




3/4 cup flaked coconut
1 tbsp. margarine, melted
1 envelope (3 oz.) low-calorie vanilla pudding mix
1 can (20 oz.) crushed pineapple 1 envelope unflavored gelatin
2 tbsp. lemon juice
1/2 cup whipped dessert topping

Recipe






In a small bowl combine coconut and margarine; press on bottom and sides of 9-inch pie plate. Bake coconut pie shell at 3250 for 15 minutes or until golden; cool. Prepare pudding mix according to package directions. Cover surface of pudding with waxed paper; cool to room temperature. Drain pineapple; reserve juice and add water to juice to equal 3/4 cup. Soften gelatin in pineapple juice mixture. Stir over low heat until gelatin is dissolved; stir in lemon juice. Chill gelatin mixture until partially set (consistency of unbeaten egg whites.) Whip partially set gelatin until fluffy; fold in cooled pudding and 1 1/4 cups crushed pineapple. (Reserve remainder for another use.) Pour pineapple mixture into cooled pie shell. Garnish with dollops of whipped dessert topping. Makes 8 servings.