Network Subscribers can watch hundreds of new & classic Paula shows Login / Learn More
 

Frozen Pineapple Cream Pie Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
Servings
$ /Serving

Frozen Pineapple Cream Pie Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
Servings
$ /Serving

Ingredients

  • 1 package refrigerated pie crust
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 4 egg yolks, lightly beaten
  • 1/3 cup sugar, plus 1/3 cup
  • 1 20-ounce can crushed pineapple in heavy syrup, undrained
  • 1 teaspoon lemon juice
  • 2 cups heavy whipping cream

Preparation

Preheat the oven to 425 degrees 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.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product

Preparation

Preheat the oven to 425 degrees 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.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product