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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This rich pie boasts a dense and creamy layer of sugar and butter, topped by a cloud of whipped cream mixed with tart pineapple and crunchy pecans. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe. Ingredients:
2 prepared 8 inch pastry shells |
1/2 cup butter, softened |
2 cups confectioners' sugar |
1 egg |
1/4 teaspoon salt |
1 teaspoon vanilla extract |
1 cup heavy cream |
1 cup drained crushed pineapple |
Directions:
1. In a medium mixing bowl, cream together butter and confectioners' sugar until light and fluffy. Beat in egg, salt, and vanilla extract. Pour half of mixture into each pastry shell and chill.
2. In a large bowl, beat cream until soft peaks form. Fold in pineapple and pecans. Evenly spread half of mixture into each pastry shell. Chill 2 hours before serving.
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