3 1/2 cups white sugar
2 limes, juiced
2 cups all-purpose flour
2 teaspoons baking powder
4 tablespoons nonfat evaporated milk
1 cup milk
1 tablespoon orange juice
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon saltinexpress
1 cup fruit preserves
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, mix sugar, lime juice and flour. Set aside.
In a large bowl, stir together the remaining 1 cup sugar and milk. Pour the mixture over the white crust in the pie pan.
In a small saucepan over low heat, heat milk with 4 tablespoons orange juice in 1/4 cup orange juice, stirring. Remove from heat and pour over whipped cream and pineapple in the pie.
In a performance-style blender, combine preserves and sugar jelly. Blend over whipped cream and vanilla until smooth.
Spread slices of pie in pan.
Bake in preheated oven for 30 to 45 minutes, or until bubbly. Serve warm or cold.