I really had the most virtuous intentions when I started to develop this pie. It wasn’t even SUPPOSED to be a pie, actually. It was supposed to be a pineapple sorbet – no added sugar, no added alcohol, no whipped cream, no cookie crust. You know.
Luckily, I bore easily. I got about three minutes into the “sorbet” when I thought, “Oh! I know what this needs! VODKA!!”
And if we’re going to add vodka, then we might as well add a crumb cookie crust and some freshly whipped cream.
You only live once, after all.
Besides, it’s almost the Fourth of July, so I added some red and blue berries and now it’s appropriate. *hic*
You will need:
For the crust: 1 box vanilla wafers, 1/2 cup unsalted butter, 1/3 cup sugar (or a pre-made Nilla Wafer crust)
For the filling: 1 whole, ripe pineapple, 2 cups marshmallow fluff, 1-2 shots of pineapple-infused vodka
For the topping: 1 cup heavy whipping cream, 2 tablespoons sugar (or a can of redi-whip)
You’ll need to start preparing this at least a day before you plan on serving it. Give yourself enough time to freeze the pineapple (4 hours), then assemble the pie (15 minutes), then freeze the pie overnight. It’s simple to make; you’ll just need to give yourself time for the freezing process.
Slice up a whole, ripe pineapple. You’ll want to use a bread knife for this
Remember there’s a core in the middle of the pineapple. Just cut around it then throw it away.
Cube the pineapple.
Put all the pineapple cubes on a baking sheet and freeze for at least four hours.
While the pineapple is freezing, get a whole box of vanilla wafers and put them in your food processor. Melt 1/2 cup unsalted butter and measure out 1/3 cup of sugar.
Using the metal blade of your food processor, puree the vanilla wafers into dust. Then add the butter and the sugar and whir it all again.
It will have the consistency of wet sand.
Dump it all into a 9-inch spring form cake pan.
Using your fingers, press the crumb crust to the bottom and sides of the pan. It will stick easily. Now, pop it into the freezer to set a little.
If you want to forgo making your own crust, you can buy a pre-formed “Nilla Wafer” crust. It will not taste as good as the homemade crust, but it’s still good.
When the pineapple chunks are frozen, pop them into the food processor (wash the bowl after the crumb crust project). Add about two cups of marshmallow cream. Marshmallow cream is very hard to measure out with a measuring cup (it’s a sticky mess), so estimate as best you can. If you have a small jar of marshmallow cream, use the whole thing. If you have a large jar of marshmallow cream (as shown below) use half the jar.
Now, the pineapple-infused vodka. A tiny one-shot bottle will do, but you could add two shots if you want.
Puree the frozen pineapple chunks, the marshmallow cream and the pineapple-infused vodka until you have a frozen, creamy mixture.
Pour your pineapple vodka fluff into the frozen cookie crumb crust.
Smooth it out.
Next add the whipped cream. I made my whipped cream by whipping 1 cup of heavy cream with 2 tablespoons sugar. You could use canned whipped cream if you want.
Smooth out the whipped cream….
Freeze the pie for at least six hours. I froze this pie overnight, and it set up very well.
Take the spring form sides off…. And let the pie defrost for about 30 minutes (in a cool/air conditioned house) before serving. If you’re having a cookout in the heat, it will be tender enough to slice in about 5-10 minutes.
Serve it before it melts! It’s cool, zingy, refreshing, creamy and delicious!!!
Absolutely worth the effort.
Best thing for us is that NO KIDS ARE ALLOWED to touch this. It keeps well in the freezer and it’s allllll for the grownups.