1 (9 inch) prepared graham cracker crust
2 eggs
2/3 cup sliced almonds
1/2 teaspoon vanilla extract
1 cup white sugar
1 teaspoon lemon zest
3 teaspoons lemon juice
3 (7 ounce) cans pineapple juice
1 (8 ounce) container frozen whipped topping, thawed
1 cup evaporated milk
1 (16 ounce) container frozen whipped topping, thawed
1 cup sliced almonds
1 cup brown sugar
1/2 cup lemon juice
1 (16 ounce) package strawberry jam
2 tablespoons margarine
1 (8 ounce) can pineapple juice
Preheat oven to 350 degrees F (175 degrees C).
Place eggs in a medium saucepan and let stand for 2 minutes. Remove eggs from pan, cool and peel. Place peel and egg yolks in saucepan, bring mixture to a boil over medium heat. Boil, stirring constantly, for 3 minutes. Remove from heat and pour over graham cracker crust.
Beat cream cheese, milk cheese, mayonnaise, lemon juice and lemon zest in small bowl until light and fluffy. Beat egg whites and egg yolks into whipped mixture until stiff.
Drop 1/4 cup pineapple chunks onto graham cracker crust. Place over crust. Pour remaining pineapple juice over crust. Continue layers, spreading evenly across top.
Bake uncovered at 350 degrees F (175 degrees C) for 1 hour or until toothpick inserted into center of pie comes out clean.
I gave it 4 stars because it was very tasty but I would change a few things about it.. I didn't use garlic powder because I have no ability to pronounce it (is there a big difference between when I say "toast" and when I mean "toffee") and I think there should have been a soy sauce component to complement the almonds (and maybe a little less sugar), and I think I'd prefer just plain old sloppy joe toffee bits, not bagged up tasting bubblegum. Otherwise great recipe, let's just hope maple syrup usage commences at a low level next time we make this.
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