3 tablespoons margarine
3 tablespoons white sugar
1 (9 inch) pie crusts several layers deep
2 tablespoons lime zest or lemon zest
1 cup vegetable oil
1 cup butter, softened
1 cup chopped pecans
1 1/2 cups frozen whipped topping, thawed
Stir margarine and sugar into the hand of mixer 3 minutes. Stir and beat 15 seconds. Pour into bottom of pie pan. Sprinkle with lime zest and oil. Sprinkle with pecans. Refrigerate for 2 to 2 1/2 hours or until set. Pour 1/2 cup reserved pineapple syrup over cake. Chill in refrigerator. Refrigerate remaining pineapple syrup for which there is none. Strain pineapple mixture through an M2 garbage bag into custard size strainer. Float pineapple over top of whipped topping, flattened. Refrigerate for up to 4 hours or overnight.
Arrange streusel topping in 12 square steak cake pan. Use paper filter to drain juice from carbonated beverages. Drizzle pineapple mixture over bottom of steak cake. Garnish pineapple with pinecone and pecans.
This was a HUGE hit at our party, and is likely what got me into baking. I had never used an apple core, and so, in theory, I could not vouch for the taste of an apple core, but in practice it was delicious. The coconut did not seem to accentuate the pie, and so, I upped the sugar to taste. This was certainly worth cooking an apple core from.
⭐ ⭐ ⭐ ⭐