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TROPICAL PIE
1 envelope unflavoured 1
gelatin
3
⁄4 cup pineapple juice 180 ml
1
3
⁄4 cups toasted coconut 430 ml
3 tbsp butter or margarine, 45 ml
melted
1 package tapioca pudding 1
(3
1
⁄2 oz) mix (105 g)
3
⁄4 cup milk 180 ml
3 eggs, separated 3
1 can crushed pineapple, 1
(8 oz) undrained (240 g)
2 tbsp sugar 30 ml
Sweetened whipped
cream, optional
To Microwave: In a 2
1
⁄2-quart (2.5 L) glass bowl,
sprinkle gelatin over pineapple juice, let stand
5 minutes. Meanwhile, in a 9" (23 cm) pie plate, toss
together coconut and melted butter. Press coconut
into bottom and up sides of dish to make a crust.
Add pudding mix and milk to gelatin mixture, stir until
well blended. Cook at P6 5 - 7 minutes, or until
mixture boils. Beat egg yolks slightly. Stir a small
amount of hot mixture into egg yolks, return to hot
mixture, beating until well blended. Stir in undrained
pineapple. Chill until mixture mounds slightly, about
40 minutes.
In a small bowl, with electric mixer at high speed,
beat egg whites until soft peaks form. Gradually beat
in sugar, continue beating until stiff peaks form. Fold
egg whites into pudding mixture. Turn into prepared
crust. Chill until firm, about 3 hours. Garnish, if
desired, with toasted coconut and whipped cream.
Makes: 8 servings
BANANAS FOSTER
1
⁄3 cup packed brown sugar 80 ml
1
⁄4 cup butter or margarine 60 ml
1 tbsp water 15 ml
1 tsp lemon juice 5 ml
1 tsp rum extract 5 ml
1
⁄4 tsp nutmeg 1 ml
3 bananas, diagonally 3
sliced,
1
⁄2" (1.5 cm) thick
1
⁄2 cup heavy cream, whipped 125 ml
1
⁄3 cup coconut, toasted 80 ml
To Microwave: In a 1
1
⁄2-quart (1.5 L) glass bowl,
combine brown sugar, butter, water, lemon juice, rum
extract and nutmeg. Cook at P7 3
1
⁄2 - 4 minutes, stir
twice. Add bananas and stir gently. Cook at P6
1 minute. Spoon warm bananas and sauce into
dessert dishes. Top with whipped cream and sprinkle
with toasted coconut.
Makes: 4 servings
APPLE PIE
1 Pastry for 2-crust 1
9" (23 cm) pie
2 lb fresh baking apples or 1 kg
peaches
1 tbsp lemon juice 15 ml
3
⁄4 cup sugar 180 ml
2 tbsp flour 30 ml
1 tsp cinnamon 5 ml
1
⁄8 tsp nutmeg 0.5 ml
1
⁄8 tsp salt 0.5 ml
2 tbsp butter or margarine 30 ml
To Bake: Place Oven Rack on Ceramic Tray. Preheat
oven at 400˚F (200˚C). Roll out half of pastry and
line 9" (23 cm) aluminum pie plate. Roll out top crust;
set aside. Peel, core and slice each apple into
sixteenths; toss with lemon juice. In small bowl,
combine sugar, flour, cinnamon, nutmeg and salt;
add to apples and toss until well coated. Place in
lined pie plate. Dot with butter. Fit top crust and flute
edges; cut 4 vent holes in top crust. Place pie plate
on Oven Rack in oven. Bake at 400˚F (200˚C),
40 - 45 minutes, shielding pie crust after 30 minutes.
Bake until crust is brown and juice bubbles through
slit.
To Cook by Convection Cooking: Place oven rack
on Ceramic Tray. Place pie on Oven Rack. Press
Auto Convection Button seven times then press
Start Button.
Makes: 8 servings
FRUIT AND ZABAGLIONE
4 egg yolks 4
1
⁄4 cup sugar 60 ml
1
⁄4 cup Marsala or dry sherry 60 ml
4 cups cut-up mixed fresh fruit 1 L
such as: strawberries,
melon, blueberries,
peaches and nectarines
To Microwave: In a medium glass bowl, beat egg
yolks and sugar 3 minutes, with electric mixer at high
speed, or until thick and lemon-colored. Meanwhile,
heat Marsala at P7 1 minute, or until wine boils. With
mixer at high speed, gradually beat hot wine into egg
yolk mixture. Cook wine mixture at P6 1 - 2 minutes,
or until thickened and smooth and mixture mounds
when dropped from wire whisk, beat every
30 seconds with whisk. With mixer at high speed,
beat cooked mixture 2 minutes until light and fluffy.
NOTE:
Mixture should double in volume. Spoon some fruit
into stemmed dessert glasses, top with some sauce.
Repeat layering ending with fruit. Serve immediately.
Makes: 6 servings
PIES
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