Pineapple Cream Pie

Recipe Ingredients

1		Baked pie shell
1/2 cup	118ml	Pineapple juice
1 cup	146g / 5.1oz	Pineapple - #2 can crushed & d
2 teaspoons	10ml	Unflavored gelatin mixed w/
1 cup	198g / 7oz	Sugar
4 cups	792g / 27oz	Eggs - separated (large)
1 cup	237ml	Whipping cream
3 tablespoons	45ml	Cold water - (let thicken)

Recipe Instructions

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.

Source:
Dianne Waller

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