Wishing you all a very happy Thanksgiving. We’d like to take this moment to thank all of you for visiting Vegalicious and hope you have enjoyed a year of delicious compassionate and gentle recipes.
Since the pineapple is also a sign of welcome, thankfulness and friendship, we decided to make a light pineapple chiffon pie this year, especially as we have many main and side dishes that use pumpkin. Pineapple is also good for digestion.
for the pineapple chiffon
for the gram cracker crust
for the filling:
Put the 2 cups of pineapple juice and the 3 tablespoons of corn starch with the lemon juice in a pan.
Stir well, to mix the corn starch, and turn on the heat to bring the liquid to a boil.
Stir constantly until the juice becomes clear and thick.
Remove from the heat and allow to cool.
Add the crushed pineapple pieces and the chopped walnuts, and let the mixture completely cool and set to a firm consistency.
Meanwhile make the cookie crust.
Crush the cookies with a rolling pin between two pieces of wax paper or in a plastic bag, or using a food processor.
Mix with butter and corn syrup.
Should be moist enough to hold together; if necessary, add a little water.
Press into a 9″ pie plate and set in freezer to chill.
Whip the Soyatoo or soy whipping cream with the powdered sugar.
Carefully fold the pineapple walnut mixture into the whipped soy cream and pour the mixture into the pie crust.
Set the pie in the refrigerator to set for at least 2 hours.
For a variation, you could also make a pina colada version by adding sweetened coconut flakes and whipping the coconut cream, perhaps some rum also if you wish, but be careful not to put too much liquid or it won’t set.
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