Frozen Pineapple Cream Pie

Ingredients

• 4  egg yolks lightly beaten
• 1 envelope gelatin powder unflavored
• 2 cups heavy whipping cream 
• 1 teaspoon juice of lemon 
• 20 ounce pineapple in heavy syrup crushed undrained canned
• 1 package pie crust refrigerated
• 0.3 cup sugar 
• 0.3 cup water cold

Equipment

• bowl
• oven
• blender
• double boiler
• hand mixer

Directions

1. Preheat the oven to 425 degrees F.
2. Roll the pie crust on a floured surface into a 12-inch circle.
3. Put the crust into a 9-inch deep-dish pie plate; fold the edges under and crimp. Prick the bottom and sides of the pie crust with a fork.
4. Bake until the crust is lightly browned, about 10 to 12 minutes. Set aside to cool.
5. In a small bowl, soften the gelatin in cold water; set aside.
6. In the top of a double boiler, combine the eggs yolks and 1/3 cup of sugar.
7. Add the undrained pineapple and lemon juice. Cook over simmering water, stirring occasionally, until slightly thickened, about 20 minutes.
8. Remove from the heat; stir in the softened gelatin mixture and let cool for 30 minutes.
9. In a medium bowl, beat the heavy cream with an electric mixer until foamy. With mixer running, gradually add the remaining 1/3 cup of sugar, 1 tablespoon at a time. Beat until soft peaks form, then fold it into the cooled pineapple mixture. Spoon the pineapple cream into the baked pie shell and freeze until set, about 4 to 6 hours.