Ask Betty!
Do you have any cooking questionsor need a cooking tip?
Send a question and I will try to answer.
August 31, 2011
Cool Pineapple Pie
Traditional Cakes & Pies
Prep time:
12 minuteschilling time:
2 1/2 hoursIngredients
- 1 pint vanilla ice cream, softened
- 1 cup milk
- 2 (3 to 4-ounce) packages vanilla instant pudding mix
- 1 (9-inch) baked graham cracker piecrust
- 2 (15 1/4-ounce) cans crushed pineapple in syrup
- 2 teaspoons cornstarch
Directions
1
Combine ice cream, milk and pudding mix in a large bowl. Beat with an electric mixer set at low speed until blended. Spoon into piecrust. Freeze, covered, while preparing pineapple mixture.
2
Drain pineapple, reserving 1⁄2 cup of the syrup. Combine the cornstarch and 1 tablespoon reserved syrup in a medium saucepan and mix well.
3
Add pineapple and remaining reserved syrup to cornstarch mixture and mix well.
4
Bring to a boil over medium heat. Cook, stirring continually, until thickened, about 3 minutes.
5
Chill, covered, for 1 hour. Spread over ice-cream mixture. Chill, covered, for 1 hour. Serve cold.
6
VARIATION: Substitute pineapple sherbet for the vanilla ice cream.
Variations(0)
Reviews(0)
grandma's secret
grandma's secret
Grandma had a special treatment for the pie shell when she didnt plan to serve this pie until the next day. She brushed the pie shell with a beaten egg white, baked it at 300F for about 10 minutes and let it cool before spooning in the filling. That way, the piecrust stayed firmer longer and had a slight crunch to it.
You May Also Like...
Everyday Cooking My Way
Recipes packed with hints & tips to make it your way! Includes useful tips and tricks that show you how to customize each dish to suit your needs... all so simple with full-color photos and easy step-by-step directions.
