Pineapple Icebox Pudding

1. 1

   Drain the pineapple, reserving 4 tablespoons of the juice.

2. 2

   Note: If you can buy eggs that have already been pasteurized, discard all of the pineapple juice and skip the next step.

3. 3

   To pasteurize the egg yolks, combine 4 tablespoons of the reserved pineapple juice with the two egg yolks. Cook this mixture over medium-low heat, stirring constantly, until it just starts to bubble, about 2 minutes. It will become foamy and thicken. Using any instant read or candy thermometer, bring the mixture to 160 degrees; set aside to cool slightly.

4. 4

   Crush Vanilla Wafers and use half of them to line the bottom of a small casserole dish (about 1.5 quarts).

5. 5

   In a mixing bowl beat butter and sugar until creamy. Stir in the egg yolks, pineapple and pecans. Pour into prepared dish and top with the remaining crushed vanilla wafers.

6. 6

   Chill at least 2 hours. Garnish with whipped cream if desired.

No additional tips available.