This might be one of my more whackadoodle recipes. At the time, I was digitizing a lot of heirloom dessert recipes from the 1960s (when they seemed to put pineapple and coconut into everything) and I decided I wanted to see if I could break some new ground on that theme by combining pineapple with something less familiar to 1960s Midwestern bakers. I went to my local Asian grocery store in search of something new and came home with a jar of pandan — not really a fruit so much as another variation on coconut flavor.

And voila! This is a fusion of the Pineapple Fusion Pie and the Fruit Jello Pie recipes. I wanted to play with a tropical fusion. It’s…green! Not bad, either. You do have to wait for the jello to firm up before serving, though. My first slice didn’t turn out for this reason, so I took a photo of the one my spouse Kari got later. Maybe not the best photo, but it gives an idea of what this looks like.

Graham Cracker Crust (pre-baked)
1 20-oz. can crushed pineapple
1 13.4-oz. jar pandan coconut gel
1 package pineapple jello
2 tbsp. corn starch
pinch salt

Follow the graham cracker crust recipe, bake 10 minutes, and allow to cool.

In a small saucepan, heat the pineapple and pandan and bring to a boil. Add the corn starch, salt, and jello mix, and try to cook down the liquid a bit. Pour into the crust and smooth out the top. 

Cool in the refrigerator and cross your fingers!