Tuesday, March 8, 2016

Pineapple Pie in a Springform Pan

Here's another variation of Pineapple Pie, Cake, Cheesecake....... I wasn't sure what to call it. It's a variation of my Mother's famous Pineapple Cream Pie. This one is made in a Springform Pan.
My favorite Springform Pan is from Pampered Chef and it has a tempered glass bottom.

Here's what you'll need:
1 - 9" or 10" Springform Pan lightly sprayed with a Vegetable non stick Cooking Spray.

2 C finely Crushed Vanilla Wafers
8 TBS Butter, melted.
Mix well in a small bowl and press evenly into the bottom of the pan. Not up the sides.
Refrigerate while preparing the filling.

In a Large Mixing Bowl:
1 - 14 oz. Sweetened Condensed Milk
1/2 C Fresh Lemon Juice
Whisk well.

2 C Drained Crushed Pineapple
Fold in with a Silicone Spatula.
Set aside.

In a Large mixing Bowl:
Whip 1 1/4 C of Heavy Cream to Stiff Peak.
Fold into the Pineapple Mix.

Spoon into the Crust and smooth the top with an offset Spatula.
Refrigerate for 4 hours.

Release the Springform Pan and transfer the Pie onto a serving platter. Leave it on the base of the pan.

Peace in the Kitchen!

No comments:

Post a Comment