Millionaire Pie
From pleclare 15 years ago
- 25 minutes to make
- Serves 8
Wonderful pineapple pie in a pecan crust wit the added flavor of coconut
Ingredients
- Crust: shopping list
- 12 pecan sandies,broken into rough pieces(about 21/2c) shopping list
- 1/2c pecans,chopped shopping list
- 2Tbs unsalted butter,melted shopping list
- Pie: shopping list
- 1(20oz) can crushed pineapple.packed in juice shopping list
- 1/2c plus 1 Tbs sugar shopping list
- salt shopping list
- 3 lg egg yolks shopping list
- 1 (30z) box pineapple flavored gelatin shopping list
- 1c frozen pineapple juice concentrate,thawed shopping list
- 2c heavy cream,chilled shopping list
How to make it
- 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.
- 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.
- 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
- 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
- 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
The Rating
Reviewed by 11 people-
You got my attention on this one sweetie! got my 5 too!
hugsssssss
shirleyoma
in Cove loved it
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Great recipe
marky90
in Dearborn loved it
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love the flavor combo thanks high5
momo_55grandma
in Mountianview loved it
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