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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This pie's light, creamy filling and refreshing pineapple flavor could very well make this old favorite a new classic in your recipe box.Carolyn Redmon, Sanger, Texas Ingredients:
1-1/2 cups crushed vanilla wafers (about 45 wafers) |
1 cup sugar |
1/3 cup butter, melted |
1 package (3 ounces) lemon gelatin |
1-1/2 cups unsweetened pineapple juice |
1 egg, lightly beaten |
1-3/4 cups heavy whipping cream, whipped |
Directions:
1. Combine the wafer crumbs, sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack.
2. In a small saucepan, combine the gelatin, pineapple juice and egg. Cook and stir over low heat until mixture is slightly thickened and a thermometer reads 160° (do not boil), about 10 minutes. Remove from the heat; transfer to a bowl. Cover and refrigerate for 30 minutes, stirring occasionally.
3. Fold whipped cream into filling. Spread evenly into crust. Refrigerate for 4 hours or until set. Yield: 8 servings.
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