Recipe by Tonya Gallagher
"A fluffy pineapple custard pie with rum flavoring. This is called Champagne Pie because it's so light and delicate."
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2 (9 inch)
pie shells, baked
butter flavored extract
1 1/2 teaspoons
2 1/2 cups
unsweetened pineapple juice
1 (7.25 ounce) package
fluffy white frosting mix
rum flavored extract
cream cheese, softened
This was a fantastic dessert. I made a couple changes though. Instead of pie crust, I crushed up butter cookies and made a crumb base, which went really well with the filling. I didn't use any frosting as I didn't have any on hand and the flavour was still great. Maybe the filling wasn't as fluffy as it would have been otherwise. I found the filling sweet enough as it was so I can't imagine how much sweeter it would have been with the frosting added. Thanks so much for this recipe - it's definitely a keeper!
This was very sweet. I did not taste any Champagne flavor. The reason I gave it 3 stars is because my guests really enjoyed it.
The light fluffy texture sent me floating on air! It's delicate pastry was complemented by the tart of the pineapple, although I must say it was quite tingly on the tongue. I do have one suggestion for those brave enough to attempt this dish - add some real champagne (about 2 cups) for a real KICK to the dish! Much more amusing to your dinner guests! HAW, HAW!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 122
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