Frozen Pineapple Cream Pie

Total Time:
4 hr 35 min
15 min
4 hr
20 min

1 (9-inch) deep-dish pie

  • 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
  • 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.

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