Roost + Restore
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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