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April 21, 2011

Millionaire Pineapple Pie

Yes this makes 2 pies. 2 amazing yummy fluffy pies!!! If you are paranoid about using raw eggs then use pasteurized egg substitute. The pineapple in this recipe is often substituted for fresh strawberries or even bananas. Yum!!! Honestly any fresh chopped or well drained canned fruit would work. I'm thinking peaches this summer....hmm.

Crusts:
2 (pre-made, store bought) graham cracker or Nilla wafer crusts (you can make them on your own if you want)
OR
2 - 9" pastry crusts (baked & cooled)

Bottom Layer:
2c. powdered sugar
1 stick of salted butter (softened/room temp)
2 eggs
1/8 tsp salt
1/4 tsp vanilla
  • Mix sugar & butter till soft & extremely creamy.
  • Add eggs, salt & vanilla.
  • Beat until light & fluffy.
  • Spread evenly into the bottom of both crusts.
  • Chill.
Top Layer:
1c. heavy whipping cream
1/2c. powdered sugar
1c. crushed pineapple (drained REALLY well)
1/2c chopped pecans
  • Whip cream using electric mixer until stiff peaks form.
  • Add powdered sugar & mix a bit more.
  • Fold in the REALLY well drained pineapple & the chopped pecans.
  • Spread evenly over the bottom layer.
  • Chill.
  • Slice each pie into 6 large pieces or 8 regular sized. 
  • Makes 2 pies, serves 12-16.

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