Frozen Pineapple Cream Pie
By Paula Deen
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Difficulty: Easy
Prep time: 4 to 6 hours
Cook time: 30 to 35 minutes
Servings: 8 to 12
Ingredients
- 1 package refrigerated pie crust
- 1 envelope unflavored gelatin
- ¼ cup cold water
- 4 egg yolks, lightly beaten
- ⅔ cup sugar, divided
- 1 (20-oz) can crushed pineapple in heavy syrup, undrained
- 1 teaspoon lemon juice
- 2 cups heavy whipping cream
- freshly whipped cream, optional, for garnish
- maraschino cherries, optional, for garnish
Directions
Preheat the oven to 425 °F.
Roll the pie crust on a floured surface into a 12-inch circle. Put the crust into a 9-inch deep-dish pie plate; fold the edges under and crimp. Prick the bottom and sides of the pie crust with a fork. Bake until the crust is lightly browned, about 10 to 12 minutes. Set aside to cool.
In a small bowl, soften the gelatin in cold water; set aside.
In the top of a double boiler, combine the eggs yolks and 1/3 cup of sugar. Add the undrained pineapple and lemon juice. Cook over simmering water, stirring occasionally, until slightly thickened, about 20 minutes. Remove from the heat; stir in the softened gelatin mixture and let cool for 30 minutes.
In a medium bowl, beat the heavy cream with an electric mixer until foamy. With mixer running, gradually add the remaining 1/3 cup of sugar, 1 tablespoon at a time. Beat until soft peaks form, then fold it into the cooled pineapple mixture. Spoon the pineapple cream into the baked pie shell and freeze until set, about 4 to 6 hours.
