Pineapple pie recipes make perfect warm-weather desserts. We decorated ours with slices of fresh pineapple and freshly picked violets. Wanda Montgomery of Bel Air likes to top her pie with whipped cream. Either topping is delicious.

Violets are an edible flower but make sure they have not been spread with any pesticide before picking and eating. Dip gently in cold water to clean and let dry face down on a layer of paper towels. This recipe, for Joyce Miller of Baltimore, is from Helen Cass of Phoenix.

Pineapple cheese chiffon pie

Serves eight.

1 9-inch graham cracker pie shell

1 9-ounce can crushed pineapple in light or heavy syrup drained, reserve syrup

1 3-ounce package lemon gelatin

1 8-ounce package cream cheese, softened

3/4 cup sugar

1 cup evaporated milk, chilled

2 tablespoons lemon juice

Chill the pie shell. Add enough water to reserved pineapple syrup to make 1 cup liquid. Heat liquid to boiling, remove from heat and stir in gelatin. Let stand. Combine cream cheese, sugar and pineapple in large mixing bowl. Beat at medium speed until creamy. Beat in gelatin mixture at low speed. Chill until thickened. Chill a small mixing bowl and beaters. Pour milk into cold bowl and beat at high speed until fluffy. Add lemon juice and beat until stiff. Add to chilled gelatin and mix at low speed. Chill until mixture will mound and spoon into crust. Chill 2 to 3 hours until firm.

We got lots of responses to Anita Weintraub's request for a Nesselrode pie recipe. This one is from Betty Douglas of Aberdeen.

Nesselrode pie

1 envelope unflavored gelatin

2/3 cup sugar, divided

1/8 teaspoon salt

3 eggs, separated

1 1/4 cups milk

1 cup heavy cream

2 teaspoons rum extract or 3 tablespoons rum or sherry

1 tablespoon chopped maraschino cherries

1 9-inch baked pie shell

shaved chocolate for garnish

Mix gelatin, 1/3 cup of the sugar and salt thoroughly in top of double boiler. Set aside. Beat together egg yolks, milk and cream. Add to gelatin mixture.

Cook over boiling water, stirring constantly until gelatin is dissolved, about 5 minutes.

Remove from heat and stir in desired flavoring.

Chill in refrigerator or in bowl of ice and water, stirring occasionally, until mixture mounds when dropped from spoon.

Beat egg whites until stiff. Beat in remaining 1/3 cup sugar.

Fold gelatin mixture and cherries into stiffly beaten egg whites.

Turn into a baked pie shell and top with chocolate.

Chill in refrigerator until firm.


* Nora Matchett of Greeley, Co. is looking for an old-fashioned recipe for coconut mounds. She says the recipe came from a dry milk box. Ingredients included butter, coconut, vanilla extract and melted chocolate chips.

* David Johnson of Baltimore wants a grilled tenderloin recipe that will feed a crowd. The tenderloin is marinated in a soy or teriyaki sauce overnight, he says.

* Michelle Husam of Milton, Pa., is searching for a pocket steak recipe. "I read about this recipe about a year ago in a popular woman's magazine, and the only ingredient I can remember is taco sauce."

* Andy Brizzolara of Pasadena is looking for a "slim gourmet" recipe called "Baghdad chicken."

* Marla Berker of Bel Air wants a recipe for individual crab souffles. She says the recipe may have come from Gourmet or Bon Appetit magazine several years ago. The crab souffles became very puffy when baked.

* Cathy Weinberg of Baltimore wants a a stuffed shrimp recipe using crab imperial.

* Frank Hauser of York, Pa., is looking for a from-scratch oyster stew.

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