Frozen Pineapple Cream Pie

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This recipe was delicious! It was exremely easy to follow, I am not the best cook I am just starting to experiment, but this recipe was so easy and delicious! After I followed freezing the pie after putting it all together, I let it thaw out in the fridge and eat it thawed out. It is so yummy! The whipe cream and pineapple mixture is perfect and creamy together. I like it frozen too, but if you eat it thawed out it is so much better!

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Another great recipe Paula. I followed the recipe just as it is. I let the pineapple and egg mixture cook but it only thickened a little. When I added the gelatin, I placed it in the refrigerator until I was ready to mix. I also used 2 graham cracker crusts instead of the regular pie crust. Came out perfect. So light and delicious. Next time, thinking of adding some walnuts or pecans to the mixture.

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Not supposed to fold in the egg whites. Save those for another day. You are supposed to fold in the whipped cream.

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This is another nice, easy Paula recipe. A great cold dessert for the summer. I've made it several times, and I prefer more pineapple than just one can. I use 1-1/2 cans of pineapple chunks canned in juice, rather than syrup. Paula's desserts tend to be a little sweet for me, so I don't add any sugar to the pineapple--only to the whipped cream. Don't forget that this pie needs to spend a good bit of time in the freezer before you serve it. It will then have the consistency of an ice cream pie.

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We saw this recipe a few weeks ago, and I finally made it last night. It was wonderful! Unlike some other reviewers, I had no problem with it being runny. The pineapple mixture isn't supposed to thicken up a lot on it's own. I froze it for only 2 hours because we couldn't wait any longer, and it was just right. Firm, and a little softer in the middle, like ice cream that's mellowed a bit. We had the leftovers tonight, and it was fully frozen. Very good, but I think I liked it better a little softer. It seemed to bring out the flavor a little more.
Now I just need to figure out a macaroon-type crust - yum!

Way to go Paula, you have yet to disappoint me and my family! Thanks

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I made this and was unhappy. It was a desert for my bridge ladies the next day and I had watch Paula and her son make it so I thought it would be easy and good. The night before I made a lovely crust and then started making the pie. I did it just as I watched Paula do and it never got thick and I did add a little vanilla which made it taste yummy, but it stayed runny. I folded in the egg whites after beating and just become more of a running goo. I threw it in the crust and then the freezer in hopes a miracle would happen over night. Nope just a hard rock in the morning. I have liked all of Paula's recipe, but this one is not in my recipe box anymore. Gave it a one star because it tasted good and would make a nice lumpy drink.

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I made last night, bur I don't understand if the pie is freeze o refrigerate?? I put in the freezer but I think is very hard, so, I think is only refrigerate.And the flavor is very nice, I like it

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It was yummy. I left mine in the refrig. for over an hour and it didn't set. So I added another package of gelatin and that did the trick.

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This turns out well if you follow the directions. This is really RICH.

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So yummy! I made it with canned peaches too and it was amazing!