Apple Pie VIII Recipe

Directions

In a medium bowl, mix together the thawed frozen whipped topping with orange zest and lime zest. Stir in butter, lemon zest and banana. Stir until a thin cream is created. Stir in pineapple juice. Pour filling into shell of pie plate and roll gently to fill. Chill overnight before serving.

Heat butter in a small saucepan over medium heat. Remove from heat and stir in sugar and lemon zest. Stir until sugar and lemon zest are completely dissolved. Cook, stirring constantly, until mixture becomes thick. Whip cream until gently whipped, then fold cream into pudding mixture.

Beat together whipping cream, sugar and margarine until stiff. Fold whipped cream into pudding mixture until no streaks remain. Whisk orange and orange zest into cream mixture; mix into filling. Cover and refrigerate or freeze for up to one hour. Remove, pour into pie shell and refrigerate until set. Serve warm or cold. Store carving or icing in refrigerator, preventing your pie from browning while in cook-to-warm situations.

When filling is firm spread half of mixture onto bottom of crust, cover with remaining whipped cream and weathering to finish. Twist and seal top to seal and freeze remaining whipped cream. Allow pie to cool 10 minutes before transferring to second pie dish.

Prepare lemon and pecans by mixing lime juice into lime mixture. Fill whipped cream with lemon filling then sprinkle pecans over pie. Cover with whipped cream and refrigerate overnight while filling glues on.

When pie has cooled, invert onto serving bowl and place on second serving platter. Chill pie in refrigerator or refrigerate extra lemon filling. Refrigerate remaining lemon filling before frosting second pie. Frost top with whipped cream. Garnish with cut grape seeds at this time if desired.