Frozen Pineapple Cream Pie

Directions

1. 1
   Preheat the oven to 425 degrees F.
2. 2
   Roll the pie crust on a floured surface into a 12-inch circle.
3. 3
   Put the crust into a 9-inch deep-dish pie plate; fold the edges under and crimp.
4. 4
   Prick the bottom and sides of the pie crust with a fork.
5. 5
   Bake until the crust is lightly browned, about 10 to 12 minutes.
6. 6
   Set aside to cool.
7. 7
   In a small bowl, soften the gelatin in cold water; set aside.
8. 8
   In the top of a double boiler, combine the eggs yolks and 1/3 cup of sugar.
9. 9
   Add the undrained pineapple and lemon juice.
10. 10
    Cook over simmering water, stirring occasionally, until slightly thickened, about 20 minutes.
11. 11
    Remove from the heat; stir in the softened gelatin mixture and let cool for 30 minutes.
12. 12
    In a medium bowl, beat the heavy cream with an electric mixer until foamy.
13. 13
    With mixer running, gradually add the remaining 1/3 cup of sugar, 1 tablespoon at a time.
14. 14
    Beat until soft peaks form, then fold it into the cooled pineapple mixture.
15. 15
    Spoon the pineapple cream into the baked pie shell and freeze until set, about 4 to 6 hours.