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Cooking

Summer Pineapple Pie

Raise of hands, who else is usng all this extra time at home to sharpen their cooking skills? Today I got the urge to whip up a deliciously fluffy pineapple pie. Pie making is something reletively new to me, unlike pie eating, I don’t have just a ton of experience. But nonetheless, I am here to share this recipe well because it is simply too good not to.

Summer brings people together on back patios for backyard BBQ’s and swim parties for the littles, all accompanied by amazing foods and a good fruity salad or other fruit treats layered with whipped toppings. This is definitely one of those treats that will have people coming back to the table for more. It’s fruity, light, cool and mouth-watering

Ingredients

  • 2 tbps sugar
  • 3 tbsp flour
  • dash of salt
  • 1 egg, beaten
  • 16 large marchmallows, quartered or a few cups of mini mallows
  • 1 20oz can crushed pineapple
  • 1/2 cup heavy cream, whipped
  • 1 package Nilla Wafers

DIRECTIONS

Begin by whisking your dry ingredients together. Add 2/3 cup of pineapple juice from the can and blend. Put the mixture in a saucepan over low heat and stir constantly until it starts to thicken. Add egg and crushed pineapple to the mixture and continue to stir until thickened. Then, add your marshmallows and stir til melted. Cool the mixture in the fridge for 1 hour

While your mixture is cooling, rushed up 12-14 wafers and layer in the bottom on an 8in pie pan, using whole wafers to line the edges. Once cool, fold your pineapple mixture into your whipped cream and spoon mixture onto wafer crust. Chill in the fridge until ready to serve.

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