Pineapple Chiffon Pie
Delicious and Sweet Pineapple Chiffon Pie recipe. This light and fruity pie can be made ahead and is the perfect dessert after a heavy holiday meal.
•1 graham cracker pie crust (recipe below)
•2 cups pineapple juice
•3 Tbs. corn starch
•2 tsp. lemon juice
•1 can crushed pineapple, drained
•1/2 cup macadamia nuts, chopped
•1 carton (1/2 pint) heavy whipping cream
•2 Tbs. powdered sugar
Graham Cracker Crust
•2 cups graham crackers, finely crushed
•1/2 cup butter, melted
•4 Tbs. corn syru
Put the 2 cups of pineapple juice and the 3 tablespoons of corn starch with the lemon juice in a pan. Stir well, to mix the corn starch, and turn on the heat to bring the liquid to a boil. Stir constantly until the juice becomes clear and thick. Remove from the heat and allow to cool.
Add the crushed pineapple pieces and the chopped macadamia nuts, and let the mixture completely cool and set to a firm consistency. Meanwhile make the cookie crust. Crush the graham crackers with a rolling pin between two pieces of wax paper or in a plastic bag, or using a food processor. Mix with butter and corn syrup. Should be moist enough to hold together; if necessary, add a little water. Press into a 9" pie plate and set in freezer to chill.
Whip the whipping cream with the powdered sugar. Carefully fold the pineapple macadamia nut mixture into the whipped cream and pour the mixture into the pie crust. Set the pie in the refrigerator to set for at least 2 hours.
For a variation, you could also make a pina colada version by adding sweetened coconut flakes and whipping the coconut cream, perhaps some rum also if you wish, but be careful not to put too much liquid or it won’t set.