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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 8 |
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Light, creamy filling and refreshing pineapple flavor could very well make this old favorite a new classic in your recipe box! I found this recipe in Country Woman magazine. I have not tried this pie. I'm posting this recipe for safe keeping. I plan to use sugar free vanilla wafers and Splenda for baking for the sugar. Ingredients:
1 1/2 cups crushed vanilla wafers (about 45 wafers) |
1 cup sugar |
1/3 cup butter, melted |
3 ounces lemon gelatin |
1 1/2 cups unsweetened pineapple juice |
1 egg, 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-inch 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 therometer 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.
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