Guest guest Posted February 14, 2001 Report Share Posted February 14, 2001 Forwarded from Kathy on the "no milk" list: * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Using safe graham crackers and margarine, this one can be dairy andgluten free. The filling is smooth and creamy w/ no dairy or eggs.Enjoy! Kathy Pina Colada Pie 2 pkg unflavored gelatin (vegan)2 c pineapple juice2/3 c sugar1 15oz can coconut milkGraham Cracker Crust (below) Soften gelatin in 1/2 c pineapple juice. Heat remaining juice to boilingand pour over softened gelatin. Stir until all is dissolved. Add sugarand stir until dissolved. Add coconut milk and stir to blend well.Refrigerate severals hours until amost set. This may separate into layer- that's OK. Using hand mixer, beat at high speed until smooth andfluffy. Pour into prepared graham cracker crust. Sprinkle with reservedcrumbs. Refrigerate until set. Graham Cracker Crust 1 1/2 c safe graham cracker crumbs1/3 c sugar1/4 tsp ginger6 T safe margarine, melted Combine crumbs, sugar, and ginger. Mix well. Add melted margarine andmix until everything is well moistened. Reserve about 1/4 c crumbs fortop. Evenly and firmly pat out remaining mixture into bottom and upsides of a 9" pie dish. Bake in preheated 350F oven for 10 minutes oruntil set. Cool completely. copyright 2001, Kathy Przywara, all rights reserved Quote Link to comment Share on other sites More sharing options...
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