- 1 tablespoon [15 mL] unflavored gelatine
- 1/4 cup [60 mL] cold water
- 4 eggs
- 1/2 cup [100 g] sugar
- 1 1/4 cups [310 mL] undrained crushed pineapple
- 1 tablespoon [15 mL] lemon juice
- 1/4 teaspoon [1 mL] salt
- 1 [8 or 9-inch / 20 or 23-cm] cooled pie crust
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- Leave unflavored gelatine to soak into cold water for 5 minutes.
- Meanwhile, into the top part of a double boiler, lightly beat egg yolks.
- Stir in half of the sugar, crushed pineapple, lemon juice and salt.
- Cook over boiling water, until of custard consistency.
- Well mix in swollen gelatine, until completely dissolved.
- Leave to cool until just thickening.
- Whip egg whites until firm, whipping in remaining sugar.
- Fold into pineapple mixture.
- Pour into cooled pie crust.
- Refrigerate until set.
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