Frozen Pineapple Cream Pie

1. 1

   Preheat the oven to 425 degrees F.

2. 2

   Roll the pie crust on a floured surface into a 12-inch circle.

3. 3

   Put the crust into a 9-inch deep-dish pie plate; fold the edges under and crimp.

4. 4

   Prick the bottom and sides of the pie crust with a fork.

5. 5

   Bake until the crust is lightly browned, about 10 to 12 minutes.

6. 6

   Set aside to cool.

7. 7

   In a small bowl, soften the gelatin in cold water; set aside.

8. 8

   In the top of a double boiler, combine the eggs yolks and 1/3 cup of sugar.

9. 9

   Add the undrained pineapple and lemon juice.

10. 10

    Cook over simmering water, stirring occasionally, until slightly thickened, about 20 minutes.

11. 11

    Remove from the heat; stir in the softened gelatin mixture and let cool for 30 minutes.

12. 12

    In a medium bowl, beat the heavy cream with an electric mixer until foamy.

13. 13

    With mixer running, gradually add the remaining 1/3 cup of sugar, 1 tablespoon at a time.

14. 14

    Beat until soft peaks form, then fold it into the cooled pineapple mixture.

15. 15

    Spoon the pineapple cream into the baked pie shell and freeze until set, about 4 to 6 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.