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Pineapple Cream Pie

  • on January 13, 2008
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Ingrients & Directions


1 ea 10″ baked pie shell
1 c Sugar
1/2 c Pineapple juice
4 ea Large eggs,separated
2 ts Plain unflavored gelatin com
1 x 3 tbsp. cold water (Let stan
1 cn #2 crushed pineapple,straine
1 c Whipping cream

Combine 1/2 cup sugar with pineapple juice and slightly beaten egg
yolks.Cook over very low heat until sugar is completely dissolved and
custard coats spoon.Do not allow to boil;just
simmer.Stir,continuously,while cooking.Add gelatin mixture to very hot
custard and keep over low heat,stirring constantly,until completely
melted.Remove from heat and pour into a large bowl. Add strained
crushed pineapple to hot custard and blend well.
Beat egg whites until they just cling to bowl,add other 1/2 cup
sugar;beat only until blended.Pour egg whites,all at once, into hot
custard and fold until well blended.
Pour into cold baked pie shell.Let stand until cool,then put in
refrigerator for several hours until cold.beat 1 cup whipping cream
and put on pie.Serves 8.

Yields
8 Servings

Article Categories:
Pies

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