Posted on: Wednesday, May 11, 2005
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FOOD FOR THOUGHT
Sky's limit for Broken Glass Pie
By Wanda A. Adams
Advertiser Food Editor
A request for Broken Glass Pie took me on an interesting journey this week on the Internet and the phone.
Mary Beth Harrington of Kraft said the concept originated in 1955 with a recipe called Broken Window Glass Cake. There are perhaps a dozen variations, all operating on the same principle: Make different colors/flavors of firm Jell-O. Cut this into cubes and gently fold into whipped cream or whipped topping. The dessert may have its roots in traditional English trifle.
The title comes from its appearance: When you cut into the dessert, the different colors of Jell-O resemble stained glass framed by whipped cream.
For pies, the mixture is turned into a baked pie crust, graham cracker crust or chocolate wafer crust. The other branch of the family pairs the mixture with lady fingers, angel food cake, chunks of butter cake or even cake crumbs. Fruit is sometimes added.
Yet another take on this dessert is to omit the whipped cream or whipped topping, using instead two (3-ounce) packages of cream cheese, softened and blended with 1/4 cup milk, then whipped until fluffy.
Alternate names for this dessert are Crown Jewel Pie, Crown Jewel Dessert, Broken Glass Torte and Stained Glass Dessert or even Stained Glass "Salad," made with mini-marshmallows.
BROKEN GLASS PIE
The day before serving: Dissolve each package of Jell-O in 1 1/2 cups water. Pour into flat pans to set (any size in which liquid is 1/2 deep — loaf pans are an option). Refrigerate all the gelatin overnight, until set. Place mixer blades in refrigerator, too.
The next morning, use a sharp knife to cut the gelatins into 1-inch cubes. Drain pineapple liquid into saucepan or microwavable bowl; reserve fruit. Add 1/2 cup water to pineapple liquid and heat until hot but not boiling. Dissolve plain gelatin in pineapple-water mixture; add sugar; stir and cool until mixture just begins to thicken.
Using chilled blades, beat whipping cream in large bowl until stiff. Fold in pineapple-gelatin (a thickened but loose semi-liquid). Fold in reserved pineapple. Finally, gently fold in gelatin cubes. Divide between prepared graham cracker crusts, smoothing tops.
Refrigerate several hours or overnight until well set. Slice into wedges (dip knife into hot water, then dry the blade before cutting) and serve.
Makes 8 servings.
• Per serving: 350 calories, 21 grams fat (9 grams saturated fat), 40 mg cholesterol, 250 mg sodium, 40 g carbohydrate (1 g fiber, 32 g sugar), 3 g protein. To trim fat and calories, use low-fat whipped topping and sugar-free Jell-O.
