Cranberry and Pineapple Pie

Our Favorite Holiday Dessert Pie!

This is a delicious cranberry and pineapple pie. It's decadent. Fair warning!

It's sweet, yet tart. One slice - er bite - is never enough.

Ingredients:

1 cup whole cranberry sauce (or 1/2 cup dehydrated cranberries re-hydrated)
1 eight-oz. can crushed unsweetened pineapple, drained
1 three-oz. pkg raspberry-flavor gelatin
1 cup boiling water
1 9" graham cracker crust
2 cups miniature marshmallows
1/4 cup sweetened condensed milk
1/2 teaspoon vanilla extract
1 cup of whipped heavy-whipping cream

Here's How to Make
Cranberry and Pineapple Pie:

Get a glass bowl and dissolve the raspberry gelatin in a cup of boiling water. Stir in the cranberry sauce. (Re-hydrate the cranberries first until they are plump if you're using your dehydrated cranberries) and then add the drained pineapple.
Put this in the fridge to set.
In a heavy pan, combine the condensed milk, mini marshmallows and stir over a low to medium heat until the marshmallows have melted.
Take off the heat and add the vanilla.
Put into a large bowl and cover it and let it stand until cooled to room temperature.
Whisk in a third of the whipped cream until smooth. Keep at it until it's smooth! Then fold in the remaining cream and spread over the cranberry-pineapple-raspberry gelatin mix in the pie crust.
Refrigerate the pie until it's set.

Yes, it's worth the work - and let me tell you - the end result is so worth it!

My mom wants you to know that credit for this recipe goes to Eddie Stott of Mt. Juliet, Tennessee – Thanks!

If you're interested in making any of our mouth-watering recipes with fresh ingredients instead of dehydrated, please consider getting our Recipe eBook. Click on the banner below for more info.

The eBook not only lists the quantities of dehydrated food in each recipe, it also lists the fresh ingredient amounts too!