Pineapple Cream Pie

  • on July 30, 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
1 c Pineapple, #2 cn crushed & d 1 c Whipping cream
2 ts Unflavored gelatin mixed w/ 3 tb Cold water (let thicken)

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.

8 servings

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