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Summer Pineapple Pie - Roost + Restore
Roost + Restore
Cooking

Summer Pineapple Pie

Today I plan to make up a sum­mer pineap­ple pie and let me tell you if you/re look­ing for a last minute sum­mery treat to whip up for the fam­i­ly or a last minute get togeth­er this is for you!

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 tbsp sugar
  • 3 tbsp flour
  • dash of salt
  • 1 egg, beaten
  • 16 large marsh­mal­lows, 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, crush 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.

This sum­mer pineap­ple pie is def­i­nite­ly a win­ner with the kid­dos too! I have the pick­i­est of eaters and they loved this light and fluffy treat. I am curi­ous to see if the same recipe would work with dif­fer­ent fruits? Have you made any­thing sim­i­lar? I’d love to know your thoughts in the comments.

MAKE SOME FRESH SQUEEZED LEMONADE 

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