Instructions: PAN: 9" PIE PAN

1. SEE RECIPE NOS. I-G-1 AND I-1.

2. DISSOLVE GELATIN IN BOILING WATER; ADD COLD WATER. MIX UNTIL WELL BLENDED.

3. REFRIGERATE UNTIL GELATIN IS THICKENDED BUT NOT FIRM.

4. POUR COLD WATER INTO CHILLED MIXER BOWL; ADD TOPPING, MILK, SUGAR, AND VANILLA. USING WHIP, BEAT AT LOW SPEED 3 MINUTES OR UNTIL WELL BLENDED. SCRAPE DOWN WHIP AND BOWL. WHIP AT HIGH SPEED 5-10 MINUTES OR UNTIL MIXTURE FORMS STIFF PEAKS. SET ASIDE FOR USE IN STEP 7.

6. USING WHIP, BEAT THICKENED GELATIN AT HIGH SPEED 10 MINUTES OR UNTIL FOAMY AND SOFT PEAKS FORM.

7. FOLD WHIPPED TOPPING INTO GELATIN. CAREFULLY FOLD 2 LB 9 OZ (1 1/8 QT- 1/3-NO. 10 CN) CANNED, CRUSED PINEAPPLE, DRAINED INTO GELATIN-WHIPPED TOPPING MIXTURE.

8. POUR ABOUT 5 3/4 CUPS FILLING INTO EACH BAKED PIE SHELL.

9. REFRIGERATE ABOUT 2 HOURS OR UNTIL SET. KEEP REFRIGERATED UNTIL READY TO SERVE.

10. CUT 8 WEDGES PER PIE.

NOTE:

1. IN STEP 3, 2 LB 4 OZ LEMONS A.P. (9 LEMONS) WILL YIELD 1 1/2 CUPS JUICE.

2. IN STEP 3, 6 TBSP FROZEN LEMON JUICE CONCENTRATE AND 1 1/8 CUPS COLD WATER MAY BE USED FOR FRESH LEMON JUICE.

3. IN STEP 5, 2 LB 10 OZ (1/3-6 1/2 TO 7 LB CN) CANNED TOPPING, DESSERT AND BAKERY PRODUCTS, FROZEN, MAY BE USED FOR ALL INGREDIENTS.

SERVING SIZE: 1/8 PIE

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