Using safe graham crackers and margarine, this one can be dairy and
gluten free.  The filling is smooth and creamy w/ no dairy or eggs.
Enjoy!

Kathy


Pina Colada Pie

2 pkg unflavored gelatin
2 c pineapple juice
2/3 c sugar
1 15oz can coconut milk
Graham Cracker Crust (below)

Soften gelatin in 1/2 c pineapple juice.  Heat remaining juice to boiling
and pour over softened gelatin.  Stir until all is dissolved.  Add sugar
and 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 and
fluffy.  Pour into prepared graham cracker crust.  Sprinkle with reserved
crumbs.  Refrigerate until set.

Graham Cracker Crust

1 1/2 c safe graham cracker crumbs
1/3 c sugar
1/4 tsp ginger
6 T safe margarine, melted

Combine crumbs, sugar, and ginger.  Mix well.  Add melted margarine and
mix until everything is well moistened.  Reserve about 1/4 c crumbs for
top.  Evenly and firmly pat out remaining mixture into bottom and up
sides of a 9" pie dish.  Bake in preheated 350F oven for 10 minutes or
until set.  Cool completely.

copyright 2001, Kathy Przywara, all rigths reserved

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