Reminds you of cheesecake.

Gallery

Recipe Summary

Servings:
16
Yield:
2 pies
Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve gelatin in boiling water. Set aside to cool.

    Advertisement
  • In a large mixing bowl, whip the chilled evaporated milk. Mix in sugar and lemon juice. Add cooled gelatin mixture and whip until all ingredients are thoroughly combined. Stir in crushed pineapple.

  • Pour half of mixture into each crust. Chill before serving. Garnish with chopped maraschino cherries if desired.

Nutrition Facts

260 calories; protein 3.4g 7% DV; carbohydrates 42.5g 14% DV; fat 9.2g 14% DV; cholesterol 6.9mg 2% DV; sodium 224.5mg 9% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/13/2008
I halfed the recipe as I didn't want 2 pies but used the full amount of pineapple and wished I would have used even more. This was very light and refreshing and I'm sure would work with other kinds of jello as well. It's a lot more similar to a lemon meringe than a cheesecake tho (I don't really get that comparison). My main issue with this recipe is that the "chill before serving is rather vague"...perhaps it should be common sense but I made this about 6 hours (in the freezer) before serving and it still hadn't set...I recommend giving yourself 12-24 hours in the fridge to allow the right consistency. Read More
(8)
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/13/2008
I halfed the recipe as I didn't want 2 pies but used the full amount of pineapple and wished I would have used even more. This was very light and refreshing and I'm sure would work with other kinds of jello as well. It's a lot more similar to a lemon meringe than a cheesecake tho (I don't really get that comparison). My main issue with this recipe is that the "chill before serving is rather vague"...perhaps it should be common sense but I made this about 6 hours (in the freezer) before serving and it still hadn't set...I recommend giving yourself 12-24 hours in the fridge to allow the right consistency. Read More
(8)
Rating: 5 stars
05/14/2008
D-Lish! I allowed the lemon gelatine mixture to thicken a little (as it cooled on the counter) before I stirred it into the other ingredients. I pressed out all the juice from the pineapple and stirred that into the whipped mixture.( I wish I added the zest from a lemon. I ll do that next time) I had enough whipped pie batter leftover from filling the two 9 pie crusts to fill 12 tart shells as well!. Allow the maraschino cherries to drain in a sieve before you use them to garnish the pie or else the juice will bleed/tint your pie pink. This would be a very nice dessert to take on a picnic or BBQ in the summer. It s very light and refreshing. This pie needs to be chilled overnight or put in the freezer. It will not be frozen but will set firmer as I think the fridge isn t cold enough. THX Read More
(5)
Rating: 4 stars
05/23/2008
It doesn't remind me of cheesecake--actually reminds me of lemon meringue pie without the meringue. Since I don't really like meringue I'm not missing that piece! I love pineapple but I think I would like this dish better without it--kind of a sweet taste from the pineapple then tart taste from the lemons. I also don't like the texture that much. So I'll probably make it again--very easy and quick--but without the pineapple and see if I like it that way better. Thanks for the recipe. Read More
(1)
Advertisement
Rating: 4 stars
07/21/2008
Yum Read More
(1)