Last Saturday night our Tasty Bunch group met for dinner and then dessert at Host John and Bernie's house. Bernie chose this Strawberry-Sauce Frozen Pineapple Custard because it is light and just the dessert after eating a heavy dinner.
She was so right. Everyone thoroughly enjoyed it. I was really pleased that she agreed to share the recipe with me so that I could share it here.
STRAWBERRY-SAUCE FROZEN PINEAPPLE CUSTARD
1-1/2 cups vanilla wafer crumbs (about 33 wafers)
4 tablespoons butter or margarine, melted
3 slightly beaten egg yolks
1 8 - ounce can crushed pineapple, packed in its own juice
1/2 cup sugar
2 tablespoons lemon juice
1/8 teaspoon salt
3 egg whites
2 tablespoons sugar
1 cup whipping cream
Strawberry Sauce:
1 10 - ounce package frozen strawberries, thawed
1 tablespoon cornstarch
1/2 cup water
Combine wafer crumbs and butter. Reserving 1/2 cup for the topping, press the remaining crumbs in the bottom of a 10 x 6 x 2 - inch baking dish.
In a saucepan, combine the egg yolks, undrained pineapple, the 1/2 cup sugar, lemon juice, and salt. Cook and stir over low heat til mixture thickens slightly and bubbles. Cover with clear plastic wrap or waxed paper; cool.
Beat egg whites with electric mixer til soft peaks form (stand straight).
Whip cream to soft peaks.
Fold whipped cream and egg whites into the egg yolk mixture.
Pour into crumb crust.
Sprinkle with reserved crumbs.
Cover and freeze.
Prepare strawberry sauce:
In a small saucepan, crush strawberries; blend in cornstarch. Add water.
Cook and stir til bubbly. Cook 1 minute.
Strain; chill.(Bernie said she put the mixture in the blender after it cooled and then returned it to the refrigerator.)
She removed the dessert from the freezer and placed it in the refrigerator before going to dinner. When we returned to her house, she took it out and let it set on the counter. It was still a little frozen when she cut it about 20 minutes later. It would have been in the refrigerator probably 2 hours.
Cut dessert into squares
and drizzle the strawberry sauce over it.
She was so right. Everyone thoroughly enjoyed it. I was really pleased that she agreed to share the recipe with me so that I could share it here.
STRAWBERRY-SAUCE FROZEN PINEAPPLE CUSTARD
1-1/2 cups vanilla wafer crumbs (about 33 wafers)
4 tablespoons butter or margarine, melted
3 slightly beaten egg yolks
1 8 - ounce can crushed pineapple, packed in its own juice
1/2 cup sugar
2 tablespoons lemon juice
1/8 teaspoon salt
3 egg whites
2 tablespoons sugar
1 cup whipping cream
Strawberry Sauce:
1 10 - ounce package frozen strawberries, thawed
1 tablespoon cornstarch
1/2 cup water
Combine wafer crumbs and butter. Reserving 1/2 cup for the topping, press the remaining crumbs in the bottom of a 10 x 6 x 2 - inch baking dish.
In a saucepan, combine the egg yolks, undrained pineapple, the 1/2 cup sugar, lemon juice, and salt. Cook and stir over low heat til mixture thickens slightly and bubbles. Cover with clear plastic wrap or waxed paper; cool.
Beat egg whites with electric mixer til soft peaks form (stand straight).
Whip cream to soft peaks.
Fold whipped cream and egg whites into the egg yolk mixture.
Pour into crumb crust.
Sprinkle with reserved crumbs.
Cover and freeze.
Prepare strawberry sauce:
In a small saucepan, crush strawberries; blend in cornstarch. Add water.
Cook and stir til bubbly. Cook 1 minute.
Strain; chill.(Bernie said she put the mixture in the blender after it cooled and then returned it to the refrigerator.)
She removed the dessert from the freezer and placed it in the refrigerator before going to dinner. When we returned to her house, she took it out and let it set on the counter. It was still a little frozen when she cut it about 20 minutes later. It would have been in the refrigerator probably 2 hours.
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