Ingredients for Pineapple Ice Cream Pie
- 1 cup granulated sugar (or Splenda equivalent)
- Crushed Pineapple
- 2 large eggs
- Lemon Jell O Gelatin
- 1 (12 ounce) can evaporated milk
- Graham Cracker Pie Crust
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How to Make Pineapple Ice Cream Pie
- In a medium saucepan, whisk together 1 cup granulated sugar (or Splenda equivalent), 2 cups crushed pineapple (drained), and 2 large eggs.
- Cook over medium heat, stirring constantly, until the mixture comes to a gentle boil and the eggs are cooked through (about 2-3 minutes). Do not let it boil vigorously.
- Remove from heat and stir in 1 (3 ounce) package lemon-flavored gelatin.
- Let the mixture cool completely to room temperature.
- Chill 1 (12 ounce) can evaporated milk in the refrigerator until icy cold (at least 30 minutes).
- In a separate bowl, beat the chilled evaporated milk with an electric mixer until fluffy and stiff peaks form.
- Gently fold the chilled evaporated milk into the cooled pineapple mixture until just combined.
- Pour the mixture into 2 graham cracker pie crusts (9-inch).
- Refrigerate for at least 6 hours, or preferably overnight, to allow the pie to set completely. Can be frozen for longer storage.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
210g
Fat
21g
Carbs
23g
