0:01
- [Bobby] All right, I'm coming.
0:03
- If you say something about making something sweet, son,
0:07
I'll beat ya to the race.
0:08
- [Bobby] You're pretty quick.
0:10
- This is my frozen pineapple cream pie, y'all.
0:13
So, this is really easy to make, y'all.
0:16
The process is gonna be about 20 minutes
0:18
from start to finish on the filling for our pie.
0:21
- Well I don't make much pies.
0:23
- I know you don't, and I'm gonna help you out.
0:25
I've got one package of a plain gelatin.
0:27
If you put a fourth of a cup of cold water in there
0:37
- You got a 20 ounce can of pineapple in heavy syrup.
0:41
If you'd pop that and just pour it into our bowl
0:44
that we have here over our boiling water.
0:47
I've got four eggs and I need four yolks.
0:51
So I'm just gonna separate these.
0:54
And I'm gonna put the egg whites in the refrigerator,
0:58
When I'm scrambling eggs for breakfast,
1:00
I can just add those to my eggs and use them that way.
1:05
- Now you want your crushed pineapple?
1:06
- Maybe I can make another pie tomorrow,
1:09
and use those for meringue.
1:12
- So the crushed pineapple goes into the double boiler.
1:14
- Juice and all, son.
1:16
And then about a teaspoon of lemon juice, please.
1:20
Now, to my yolks, y'all,
1:22
I'm gonna add a third of a cup of sugar.
1:30
Now I'm just going to take my yolks with that sugar,
1:34
and I'm just going to beat those up.
1:35
And this is gonna give this a very custardy feel,
1:41
which, I love me some custard pie, y'all.
1:45
And now I'm gonna just add that to our pineapple.
1:51
Now we're gonna let this cook and let it thicken up.
1:54
- And that gelatin's gonna bring it together, right?
1:58
You want to let this cook down some
2:00
before you add your gelatin.
2:03
And for things like this, for pies and all,
2:06
they recommend that you stay away from fresh pineapple.
2:10
It just doesn't work as well as your canned pineapple.
2:16
and it's getting a little thick because of our egg yolks.
2:19
Now we're gonna add, here, I'll help you out, son,
2:23
and stick that spatula in it,
2:25
that'll get it out easier than a whisk.
2:28
So what we gonna do Bobby,
2:30
is take that bowl out of that hot water,
2:33
and set it on the counter,
2:34
and we're gonna let this cool for about 30 minutes.
2:37
We've got one more step to go with this pie
2:41
And we'll do that in like two minutes.
2:43
- Two more steps. - Two more steps.
2:46
- 'Cause there's gonna be an eating step.
2:47
- Oh that's right, we got the eatin' step.
2:49
We're ready to finish this pie.
2:51
- All right, can I help?
2:52
- Take this out of my hand?
2:55
Why don't you whip our heavy cream?
2:59
- Now add, put that in there.
3:00
- This is gonna be the whole pint?
3:01
- It's two cups, son.
3:03
So I'm gonna add a third of a cup of sugar.
3:06
And if you just beat that until it's stiff.
3:08
- Okay. - But not butter.
3:13
And I'm gonna be working on our garnishes.
3:18
That looks like it's coming along nicely.
3:23
- That's my son, Elvis.
3:27
Or maybe his name is Nelvis.
3:36
- Oh my gosh. - That's absurd.
3:37
- That's funny, Bobby.
3:39
I don't care who you are.
3:41
You know, son, that looks very, very good.
3:43
I'd stop right there.
3:45
And you can see that this is
3:47
gotten almost gelatinous,
3:51
now that it's cooled.
3:52
So we're just gonna take this.
3:54
- We're gonna add the whipped cream to the pineapple
3:55
or the pineapple to the whipped cream?
3:57
We're just gonna fold all of that in.
4:00
You go under and over, under and over.
4:05
You don't wanna beat this,
4:07
'cause you don't wanna let the air
4:09
out of that cream that you just whipped.
4:13
You'll notice that we have baked off our crust
4:18
because this filling, it's a lot of filling.
4:22
- So we're just gonna pile this into our pie shell.
4:26
And doesn't this look like a fabulous,
4:29
kind of sweet, kind of tarty pie?
4:36
So we're just going to cover this pie,
4:38
put it in the freezer until it's solid.
4:41
Four to six hours, or even better, you know,
4:44
make it the day before you want to serve it.
4:47
Alright, son, I've got our napkins and our plate's ready.
4:51
I've got our garnishes that we need for our gorgeous pie.
4:56
- I think it's ready?
4:57
- So just set that puppy right there, son.
5:03
I'm dipping my knife into some warm water, y'all,
5:06
and that's gonna help me slice this pie.
5:09
See how that just helped me slide through there.
5:19
Now, I'm gonna top our pie with fresh whipped cream,
5:22
sprigs of mint, and a wedge of fresh pineapple.
5:28
I just love, love, love, love, love pretty food.
5:34
- Is this just dried fruit?
5:36
- This is just dried fruit, son,
5:39
that I'm garnishing our pie with.
5:42
How gorgeous is that?
5:44
- [Bobby] Very gorgeous.
5:45
- You could not ask for a more beautiful pie.
5:49
See, I just loved the mint on it.
5:53
I just think that's scrumptiously beautiful.
5:56
I'm gonna go back in and get me a little whipped cream.
6:03
- It's very, very good.
6:07
- Perfect dessert to serve along with fish.
6:10
When you're wanting to feed somebody a light summer meal.
6:13
The candied fruit just gives it an extra little kick.
6:17
We gotta tell everybody love and best dishes.
6:20
Now let's take our pie out and watch the sunset, okay.
6:23
Hey, y'all, it's Paula Deen.
6:25
Now, if you enjoyed this video, be sure to like it
6:28
and click the subscribe button as well as the notification
6:32
and bell to be alerted when I post a video.
6:36
Love and Best Dishes Y'all.
