From Cook's Country
For the pineapple chiffon filling in our Millionaire Pie, we started with the test kitchen’s recipe for homemade pudding, replacing the dairy with pineapple juice concentrate and a processed pineapple mixture (made by cooking down a can of crushed pineapple until lightly browned and fragrant). We folded in homemade whipped cream at the end, and poured the mixture into a simple homemade crust.
We used egg yolks in our filling rather than whole eggs for the richest texture possible. Instead of using cornstarch as a stabilizer, which made the filling too slippery, pineapple gelatin firmed things up perfectly and packed plenty of pineapple punch. Our tasters didn’t like chunks of pecans in the smooth filling, so we moved the nuts to the crust, replacing traditional graham crackers with pecan sandies as the pie’s foundation.
Pecan Sandies are the brand name of a cookie made by Keebler; any pecan shortbread cookie will work in this recipe. If desired, top the finished pie with 1/4 cup toasted and chopped pecans or 1/2 cup toasted sweetened flaked coconut.
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