Recipe by lynnski / LA
Another nostalgia recipe, so old that nobody seems to have heard of it anymore. It was a standby of past generations and is now getting re-discovered. It uses a pre-made pie crust (store bought or your own) and no cooking is required. It's an easy to make, delicious party desert. The original recipe calls for an uncooked egg. However, due to concerns about food-borne illness carried by raw eggs, a commercial egg substitute may be used. This recipe was adapted from the recipe used by Clifton's Cafeteria, a downtown Los Angeles landmark restaurant which opened during the great depression era of the 30's. This recipe was old standby at that time (you had to be a millionare to afford the ingredients). Cliftons is noted for it's very fanciful interior with high ceilings and a jungle motif, as well as it's good food. The decor was intended to lift one's spirits during hard times.
Top Review by signalmessiah
Thank You for sharing this recipe! I followed it to the letter and it came out great. I was tempted to add coconut, but I always stick to the recipe on the first go 'round. I don't think coconut could have improved this fine combination of flavors and textures.
- 2⁄3 cup whipping cream
- 1⁄3 cup crushed pineapple, well drained
- 1⁄3 cup chopped pecans
- 1 1⁄3 cups confectioners' sugar
- 1⁄3 cup butter, softened
- 1 egg (or egg substitute)
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon vanilla
- 1 (8 inch) pastry shells
- whipping cream
Directions See How It's Made
- For the topping: whip the cream until stiff, fold in the pineapple and nuts. Set aside until the filling is made.
- For the pie filling, combine powdered sugar, butter, egg, salt and vanilla in a bowl. Mix on low speed for 15 minutes exactly.
- Spoon filling evenly into the pre-made pie shell. Spread topping evenly on top of pie filling.
- For the garnish (optional): using a canister of whipping cream pipe a ruffle of whipped cream around the edge.