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Submitted by Chany Brach
Just thinking about this pie brings back fond childhood memories. My mother, a true baalas chessed, who raised a huge family ka”h while feeding the needy and poor, is the mastermind behind this recipe.
Being busy with the kids, and household chores, she must have been short on time.
Hence this easy pie was born.
Whether hot as a side dish, or cold as a refreshing light dessert, I hope you will like it as much as the child, and adult in me does,
And when your guests say there’s no way it’s not dairy, you’ll know it’s a success!
Freezes amazingly well, just omit the fresh strawberries!
Enjoy!
2 graham pie crusts
1 can pineapple slices, drained
3 eggs
1/2 cup oil
1/2 cup sugar
1/2 cup flour
2.5 tsp baking powder
Strawberry pie filling for topping
Fresh strawberries sliced
Preheat oven to 350°F.
Blend all ingredients besides for toppings with food processor or standing blender, until fully incorporated to runny, smooth consistency.
Pour equal amounts into both pies, about halfway.
Bake for about 45 minutes or until inserted knife comes out clean.
Let cool.
Schmear the strawberry pie filling on top of pies, and decorate with fresh strawberries.
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