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Category: Pies - Miscellaneous
Prep Time: Cook Time: Total Time:
Crust
12 pecan shortbread cookie, broken into rough pieces (about 2 1/2 cups)
1/2 cup pecans, chopped
2 tbsp unsalted butter, melted
Pie
1 (20 oz) can crushed pineapple packed in juice
1/2 cup sugar plus 1 tbsp
Salt
3 large egg yolks
1 (3-oz) box pineapple-flavored gelatin
1 cup frozen pineapple juice concentrate, thawed
2 cups heavy cream, chilled
Preheat oven to 350. Grind cookies and pecans in food processor to fine crumbs. Add butter and pulse until combined. Press crumbs into bottom and sides of 9-inch pie plate and refrigerate until firm, about 20 minutes. Bake until lightly browned and set, about 15 minutes. Cool completely.
Cook crushed pineapple, 1/4 cup sugar, and pinch salt in large nonstick skillet over medium-high heat, stirring occasionally, until liquid evaporates and pineapple is lightly browned, about 15 minutes. Scrape mixture into food processor and process until very smooth, about 1 minute; set aside.
Whisk yolks, additional 1/4 cup sugar, and 1/4 tsp salt in medium bowl. Combine gelatin and 1/2 cup pineapple juice concentrate in medium saucepan and let sit until gelatin softens, about 5 minutes. Cook over medium heat until gelatin dissolves and mixture is very hot but not boiling, about 2 minutes. Whisking vigorously, slowly add gelatin mixture to egg yolks. Return mixture to saucepan and cook, stirring constantly, until slightly thickened, about 2 minutes. Off heat, stir in remaining pineapple juice concentrate and processed pineapple mixture. Pour into clean large bowl and refrigerate until set, about 1 1/2 hours.
Whip cream and remaining sugar to stiff peaks, about 3 minutes. 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 until firm, at least 4 hours. Serve.
NOTE: If desired, top the finished pie with 1/4 cup toasted and chopped pecans or 1/2 cup toasted sweetened flaked coconut.
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MILLIONAIRE PIE
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Category: Pies - Miscellaneous
Prep Time: Cook Time: Total Time:
Crust
12 pecan shortbread cookie, broken into rough pieces (about 2 1/2 cups)
1/2 cup pecans, chopped
2 tbsp unsalted butter, melted
Pie
1 (20 oz) can crushed pineapple packed in juice
1/2 cup sugar plus 1 tbsp
Salt
3 large egg yolks
1 (3-oz) box pineapple-flavored gelatin
1 cup frozen pineapple juice concentrate, thawed
2 cups heavy cream, chilled
Preheat oven to 350. Grind cookies and pecans in food processor to fine crumbs. Add butter and pulse until combined. Press crumbs into bottom and sides of 9-inch pie plate and refrigerate until firm, about 20 minutes. Bake until lightly browned and set, about 15 minutes. Cool completely.
Cook crushed pineapple, 1/4 cup sugar, and pinch salt in large nonstick skillet over medium-high heat, stirring occasionally, until liquid evaporates and pineapple is lightly browned, about 15 minutes. Scrape mixture into food processor and process until very smooth, about 1 minute; set aside.
Whisk yolks, additional 1/4 cup sugar, and 1/4 tsp salt in medium bowl. Combine gelatin and 1/2 cup pineapple juice concentrate in medium saucepan and let sit until gelatin softens, about 5 minutes. Cook over medium heat until gelatin dissolves and mixture is very hot but not boiling, about 2 minutes. Whisking vigorously, slowly add gelatin mixture to egg yolks. Return mixture to saucepan and cook, stirring constantly, until slightly thickened, about 2 minutes. Off heat, stir in remaining pineapple juice concentrate and processed pineapple mixture. Pour into clean large bowl and refrigerate until set, about 1 1/2 hours.
Whip cream and remaining sugar to stiff peaks, about 3 minutes. 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 until firm, at least 4 hours. Serve.
NOTE: If desired, top the finished pie with 1/4 cup toasted and chopped pecans or 1/2 cup toasted sweetened flaked coconut.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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