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Pineapple Cream Pie

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Submitted by LANA

YIELD

1 pie

PREP

15 min

COOK

10 min

READY

145 min

Ingredients

1 1
EACH EACH PIE SHELL (9 INCH)
baked, 10 inch
1 237
CUP ML SUGAR
½ 118
4 4
LARGE LARGE EGGS
separated
2 1E+1
TEASPOONS ML GELATIN, UNFLAVORED *
3 45
TABLESPOONS ML WATER
cold
1 1
CAN CAN PINEAPPLE
crushed, strained *
1 237

Directions

Combine ½ 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 ½ 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 233g (8.2 oz)
Amount per Serving
Calories 648 52% from fat
 % Daily Value *
Total Fat 37g 57%
Saturated Fat 19g 93%
Trans Fat 0g
Cholesterol 293mg 98%
Sodium 297mg 12%
Total Carbohydrate 24g 24%
Dietary Fiber 0g 2%
Sugars g
Protein 18g
Vitamin A 22% Vitamin C 23%
Calcium 8% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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