Recipe for Pineapple Pie Prepared on the Stove Top

Pineapple is a flavorful source of fiber and vitamins A and C, and works well in a variety of delicious desserts. Canned pineapple is ready to use, relatively inexpensive and just right for making an easy, custardy pineapple pie that requires no baking. Pineapple is naturally sweet and little additional sweetener is needed. Use sugar substitute to make a pie appropriate for a diabetic diet, or if you're cutting calories. Add a few chopped walnuts to provide protein and a bit of crunch. Does this Spark an idea?

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1 1/2 cups crushed cracker crumbs
Resealable plastic bag
Rolling pin, blender or food processor
8 tablespoons butter
Small saucepan or microwavable bowl
Small mixing bowl
2 tablespoons water
9-inch pie plate
15 1/4 ounce can unsweetened, crushed pineapple
Large saucepan
1 packet plain gelatin
1/4 teaspoon vanilla extract
2/3 cup milk, chilled
Large mixing bowl
2 tablespoons freshly squeezed lemon juice
Electric mixer
2 tablespoons sugar or sugar substitute
1/4 cup chopped walnuts
Whipped cream

Instructions

Pie Crust
- 1
  
  Preheat the oven to 375 degrees Fahrenheit.
- 2
  
  Put the crackers in a resealable bag. Use graham crackers, or substitute vanilla wafers or ginger snaps.
- 3
  
  Seal the bag, and crush the crackers with a rolling pin. Alternatively, crush the crackers in a blender or food processor.
- 4
  
  Melt the butter in a small saucepan. You can also melt the butter in your microwave, using a small, microwaveable bowl.
- 5
  
  Place the cracker crumbs and melted butter in a small mixing bowl. Add water and stir thoroughly.
- 6
  
  Press the mixture evenly into a pie plate.
- 7
  
  Bake the crust for four to five minutes, or until the crust is golden brown.
- 8
  
  Allow the crust to cool while you prepare the pineapple filling.
Pineapple Filling
- 9
  
  Drain the liquid from a can of crushed pineapple. Use pineapple canned in its own juice. Save the juice and set the pineapple aside.
- 10
  
  Measure the juice, then add enough water to make 1 cup of liquid. Pour the liquid into a large saucepan. Stir in the plain gelatin.
- 11
  
  Stir thoroughly. Place the saucepan on a burner and turn the burner on low. Cook and stir the mixture for about one minute, or until the gelatin dissolves completely.
- 12
  
  Remove the saucepan from the heat. Stir in vanilla extract and the crushed pineapple mixture.
- 13
  
  Refrigerate the mixture until it begins to thicken, but don't allow it to set.
- 14
  
  Place the chilled milk in a separate mixing bowl. Add the freshly squeezed lemon juice.
- 15
  
  Whip the mixture with an electric mixer until it's frothy. Continue to whip the mixture as you slowly add the sugar or sugar substitute.
- 16
  
  Stir the pineapple mixture carefully into the milk mixture. Fold in the chopped walnuts.
- 17
  
  Spread the mixture into the cracker crust. Chill the pie or serve it warm. Add a dollop of whipped cream just before serving.

Tips & Warnings

You can save time by purchasing a ready-made graham cracker crust.
If desired, sprinkle a few chocolate chips or white chocolate chips over the pie, either when the pie is warm or just before serving.
Walnuts can be omitted.