Combine 1/2 cup sugar with pineapple juice and slightly beaten egg yolks.Cook over very low heat until sugar is completely dissolved and custard coats spoon.Do not allow to boil;just simmer.Stir,continuously,while cooking.Add gelatin mixture to very hot custard and keep over low heat,stirring constantly,until completely melted.Remove from heat and pour into a large bowl. Add strained crushed pineapple to hot custard and blend well. Beat egg whites until they just cling to bowl,add other 1/2 cup sugar;beat only until blended.Pour egg whites,all at once, into hot custard and fold until well blended. Pour into cold baked pie shell.Let stand until cool,then put in refrigerator for several hours until cold.beat 1 cup whipping cream and put on pie.Serves 8.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (98g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 25 (8%)|
|Amt Per Serving||% DV|
|Total Fat 2.8g||4 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 10.3mg||3 %|
|Sodium 3.2mg||0 %|
|Potassium 27.4mg||1 %|
|Total Carbohydrate 77.2g||23 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 77.2g|
|Protein 0.2g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 324
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