This is a Furr’s Cafeteria special. It tastes like a million bucks. Mine turned out slightly tart, but most of my guests agreed it was good that way. So if you would like it a little sweeter, add a little more sugar. Like an extra tablespoon in the filling and an extra tablespoon in the whipped cream. Also, next time I make it, I will put a little more whipped cream in the filling and not so much on top. But however you make it, it is delicious!
- 12 Pecan Sandies, broken into rough pieces
- 1/2 cup pecans, chopped
- 2 tablespoons unsalted butter, melted and cooled
- 1 (20-oz.) can crushed pineapple packed in juice
- 1/2 cup plus 1 tablespoon sugar
- 3 large egg yolks
- 1 (3-oz.) box pineapple-flavored jello
- 1 cup frozen pineapple juice concentrate, thawed
- 2 cups heavy cream, chilled
Heat oven to 350 degrees. Process cookies and pecans in food processor to fine crumbs. Add butter and pulse until combined. Use the bottom of a measuring cup to press the crumbs into an even layer on the bottom and sides of a 9-inch pie plate and refrigerate until firm, about 20 minutes. Bake until lightly browned and set, about 15 minutes. Let the crust cool to room tempeature on a wire rack.
Cook the pineapple, 1/4 cup sugar, and a pinch salt in a large nonstick skillet over medium-high heat, stirring occasionally, until liquid evaporates and the pineapple is lightly browned, about 15 minutes. Scrape the mixture into the food processor and process until very smooth, about 1 minute, set aside.
Whisk the egg yolks, 1/4 cup more sugar, and 1/4 teaspoon salt in a medium bowl. Combine the jello and 1/2 cup of the pineapple juice concentrate in a medium sauce pan and let sit until the jello softens, about 5 minutes. Cook over medium heat until the jello dissolves and the mixture is very hot but not boiling, about 2 minutes. Whisking vigorously, slowly add the jello mixture to the egg yolks. Return the mixture to the saucepan and cook, stirring constantly, until slightly thickened, about 2 minutes. Off the heat, stir in the remaining 1/2 pineapple mixture. Pour into a clean large bowl and refrigerate until set, about 1 1/2 hours.
With an electric mixer on medium-high speed, whip the cream and remaining 1 tablespoon sugar to stiff peaks, about 3 minutes. Whisk 1 cup of the whipped cream into the jello mixture until completely incorporated. Using a rubber spatula, fold 1 cup more whipped cream into the jello mixture until no streaks of white remain. Scrape the mixture into the cooled pie shell and smooth the top. Spread the remaining whipped cream evenly over the filling and refrigerate until chilled and set, at least 4 hours. Serve.
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