Cool pineapple pie

Cool pineapple pie

Ingredients/Components

• milk - 1 c
• Cornstarch - 2 tsp
• vanilla ice cream, softened - 1 pt
• 4 oz pkg
• inch baked graham cracker pie crust - 9 item
• 15 1/2 oz cans crushed pineapple in syrup - 2 item

How to make cool pineapple pie:

Combine ice cream, milk and pudding mix in a large bowl. Beat with an electric mixer set a low speed until blended. Spoon into pie crust. Freeze, covered, while preparing pineapple mixture. Drain pineapple, reserving 1/2 cup of the syrup. Combine the cornstarch and 1 TBSP. reserved syrup in a medium saucepan and mix well. Add pineapple and remaining reserved syrup to cornstarch mixture and mix well. Bring to a boil over medium heat. Cook, stirring constantly, until thickened, about 3 minutes. Chill, covered, for 1 hour. Spread over ice-cream mixture. Chill, covered, for 1 hour. Serve cold.

Variation: Use pineapple sherbet for the vanilla ice cream.

Recipe categories: Desserts, Pie, Pies and tarts.