ARCHIVES: "Stainglass" or Stained Glass Pie

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Happy Holidays Pie Club!
Had any great pies this holiday season? Let us know…
Sorry this is going to get to most of you later than Christmas, and
much later than Hanukkah this year, but this
lovely holiday classic is great to try any time.
This pie is a classic that pops up regularly in old
community cookbooks from the 1950s and 1960s when fruit
flavored gelatins became widely available and still seemed
novel and cool… So this one is from an old church cookbook
from Framingham Mass, it's …

Stainglass Pie
(sic)
9” graham cracker crust
3 or 4 different colors/flavors of Jell-O,
made according to box directions for “jell-O jigglers”
and chilled until completely set.
1 C pineapple juice, heated
1 envelope plain gelatin in ¼ C cold water
let sit for 10 min.
Dissolve gelatin mix into pineapple juice, let cool. Whip 1 pint heavy cream, ½ tsp vanilla and ¼ tsp almond extract, and ¼ C sugar.
Add gelatin mixture (must be cooled to room temp, but still thick liquid). Beat until incorporated and mixture is fluffy and stiff.
Cut Jell-O into small cubes (or triangles, for that matter). Fold cubes into the whipped mixture. Mound filling into crust, and chill at least 8-10 hours (overnight) before cutting.
For best results, rinse knife in hot water between each slice.