Pineapple Cream Pie

  • on February 3, 2010
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Ingrients & Directions

1 ea 10″ baked pie shell 1 cn #2 crushed pineapple,drained
1 c Sugar 1 c Whipping cream
1/2 c Pineapple juice 2 ts Unflavored gelatin mixed w/
4 ea Large eggs,separated 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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