Frosty pineapple pie recipe (1953) - Click Americana (2024)

• Categories:1950s, Vintage advertisem*nts, Vintage dessert recipes,

• By The Click Americana Team
• Added or last updatedJune 10, 2019

Vintage frosty pineapple pie recipe

Make 9-inch stir-n-roll pie shell.

Bring to a boil 1-1/4 cups crushed pineapple. Stir in until dissolved 1 package lemon-flavored gelatin. Mix in 3/4 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. Pour on top of gelatin mixture. Beat in slowly with rotary beater or electric mixer at low speed. Pour into baked pie shell. Chill at least 1 hour.

To whip Carnation, simply chill first in a refrigerator tray until soft crystals form around outside edges — 15 to 20 minutes.

Variations: Frosty orange pie, frosty grape pie, frosty prune pie & more

This dessert is equally delicious made with pineapple juice or orange juice, grape juice, prune juice, apricot nectar or applesauce.

For lemon or lime variation: Use 1 cup boiling water and 1/4 cup lime or lemon juice (fresh, bottled or canned). Lime or lemon-flavored gelatin may be used.

Success tip: 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.

ALSO SEE: Weird retro ways to serve pineapple (and a few good ideas, too)

• Categories: 1950s, Vintage advertisem*nts, Vintage dessert recipes,
• Tags: 1952, 1953, 1954, 1955, desserts, fruit, gelatin, grapes, orange, oranges, pineapple, recipes, Vintage pie recipes
• Added or last updatedJune 10, 2019
• Comments: None yet - Want to leave one?

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