Pineapple Parfait Pie

  This is one of the pies that was popular when I was a young housewife. I made several different versions of it when it was my turn to host the Ladies group I belonged to. Simple to make, and so tasty. It was an easy dessert.

  The Better Homes and Gardens Golden Treasury cookbook has this to say about it...“Parfait pies, a trendsetter of the 50’s originated in the US as a promotion by a flour miller and a manufacturer of fruit flavored gelatins. Single crust concoctions with fruit, gelatin, and ice cream filling, these pies were very popular because they were so easy to make and there were so many combinations of fruit, ice cream and gelatins to try”. The term Parfait means perfect. So fitting for this type of pie.

  Use a good ice cream when making this. It is the main ingredient so you want it to be a good quality. The cheaper ice creams have a lot of air whipped into them, and will not work as well. How about trying raspberries, vanilla ice cream and raspberry jello or Orange jello, orange juice for the liquid, vanilla ice cream and adding some flaked coconut. Use your own favorite flavors just use the same quantities. I added a Maraschino cherry to each piece when serving. Not before so it won’t soak into the whipping cream. This would work equally well in pretty dessert dishes topped with cream and a cherry for those not wanting the pie crust.

  Pineapple Parfait Pie

1 8 -¼ can crushed pineapple

1 3 ounce package lemon flavored gelatin

1 pint vanilla ice cream

1 baked 8 inch pie shell

Whipped cream

Drain pineapple; reserve syrup. Add water to syrup to make 1 ¼ cups. Combine gelatin and syrup; bring to boiling. Stir till gelatin is dissolved. Remove from heat. Add ice cream by spoonfuls to hot liquid; stir till melted. Chill till partially set; fold in pineapple. Pile filling into pastry shell. Chill till firm. Garnish with whipped cream and cherry if desired.