Pineapple Pie From Barbados
Ingredients
Instructions
- Drain pineapple chunks - keep syrup, add water if necessary to make one cup.
- Heat syrup and add gelatine, stir till dissolved - divide in half. Keep one half in the pot.
- To the half in the pot, add cream cheese. Stir over heat till melted and smooth. Pour into graham cracker crust. Chill until firm.
- Once firm, place pineapple chunks on top, and pour on remainder of syrup to glaze. Keep pie chilled.
- ALTERNATE METHOD: I had a problem with getting the syrup evenly distributed, and I think that the next time I make this, I will mix the pineapple chunks with the syrup (that's been left at room temp) and put it on as a mixture once the pie is firm. Just use a little gentleness when you're putting the pineapple on top.
- ALTERNATE CRUSTS: Digestive biscuits, Marie biscuits, cornflakes or rice krispies can be substituted for the crust Zaar has several variations of a graham cracker crust available; use one of these to make the crust if you don't like premade crusts or as a template for using the other things mentioned.
Nutrition & Diet Analysis (per serving)
220
kcal
11% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).