 |
Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
Wonderful pineapple pie in a pecan crust wit the added flavor of coconut Ingredients:
crust |
12 pecan sandies,broken into rough pieces(about 21/2c) |
1/2c pecans,chopped |
2tbs unsalted butter,melted |
pie |
1(20oz) can crushed pineapple.packed in juice |
1/2c plus 1 tbs sugar |
salt |
3 lg egg yolks |
1 (30z) box pineapple flavored gelatin |
1c frozen pineapple juice concentrate,thawed |
2c heavy cream,chilled |
Directions:
1. For the crust: Adjust oven rack to middle position and heat oven to 350. Grind cookies and pecans in food processor to fine crumbs. Add butter and pulse until combined.
2. Press crumbs into bottom and sides of 9 pie pan and refrigerate till firm,about 20 mins. Bake till lightly browned and set,about 15 mins. Cool completely.
3. For the pie: Cook crushed pineapple,1/4c sugar and a pinch of asalt in lg. non-stick skillet over med,-high heat,stirring occasionally,until liquid evaporates and pineapple is lightly browned,about 15 mins. Scrape mixture into food processor and process till very smooth,about 1 min.;set aside
4. Whisk yolks,additional 1/4c sugar and 1/4tsp salt in med bowl. Combine gelatin and 1/2c pineapple juice concentrate in med. saucepan and let sit till gelatin softens,about 5 mins. Cook over med heat till gelatin dissolves and mixture is very hot but not boiling,about 2 mins. Whisking vigourousl,slowly add gelatin mixture to egg yolks. Return mixture to saucepan and cook,stirring constantly,until slightly thickened,about 2 mins Off heat,stir in remaining pineapple juice concentrate and processed pineapple mixture. Pour into clean large bowl and refrigerate until set,about 11/2 hours
5. With electric mixeron med-high speed,whip cream and remaining sugar to stiff peaks,about 3 mins. Whisk 1 cup whipped cream into gelatin mixture until completely incorporated. Using rubber spatula,fold additional 1 cup whipped cream into gelatin mixture until no streaks of white remain.Scrape mixture into cooled pie shell and smooth top. Spread remaining whipped cream evenly over filling and refrigerate till firm,at least 4 hours
|
|