Hawaiian Pineapple Pie
Posted by: Karen Thu, 3 Jun 2004, at 5:04 a.m.
9-inch Double Pie Crust
1 medium to large fresh pineapple
1 envelope (about 1 tablespoon) unflavored gelatin
1/4 cup reserved pineapple juice
4 egg yolks
1/4 cup sugar
1 tablespoon plus 1 teaspoon lemon juice
1 cup cold milk
1 teaspoon vanilla
2 envelopes (1.3 ounces each) whipped topping mix
1/2 cup reserved cooked pineapple
1/4 cup macadamia nut halves
12 red candied cherry halves
For crust, prepare and bake. Cool completely.
For filling, core, peel and slice (1/4-inch thick) pineapple. Cut enough slices
into 1/2-inch pieces to measure 3 to 3-1/2 cups. Cook and stir pineapple pieces
in medium saucepan on medium heat until mixture comes to a boil. Drain
pineapple, reserving 1/4 cup juice. Cool slightly. Measure 1-1/2 cups pineapple.
Reserve 1/2 cup remaining pineapple for garnish. Sprinkle gelatin over 1/4 cup
reserved pineapple juice in small bowl.
Beat egg yolks in medium bowl at medium speed of electric mixer until thick and
lemon colored. Beat in sugar gradually. Stir in 1-1/2 cups pineapple and lemon
juice. Transfer to medium saucepan. Cook and stir on medium heat until
thickened. Add gelatin mixture. Cook and stir until dissolved. Cool. Refrigerate
until slightly set.
Combine milk, vanilla and topping mix in deep, narrow bowl. Blend well. Beat at
high speed of electric mixer about 4 minutes or until topping thickens and forms
peaks. Fold into pineapple mixture. Spoon into baked pie crust. Refrigerate
For garnish, top with whipped cream. Arrange reserved 1/2 cup cooked pineapple,
nuts and cherries on top of pie. Refrigerate leftover pie.
Makes One 9-inch Pie