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Pineapple Cream Pie
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1 10" baked pie shell
1 cup Sugar
1/2 cup pineapple juice
4 large eggs,separated
1 cup pineapple,crushed & drained
1 cup Whipping cream
2 tsp. Unflavored gelatin mixed with
3 tbl. 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 the 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 the 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 top the pie.
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