A sweet conglomeration of cream cheese, pineapple, pecans and whipped cream, this pie is said to have been introduced back in the 1950s in the state of Texas, the home of many millionaires who made their fortunes with black gold—oil that is, Texas T.
1/2 cup heavy cream
3/4 cup powdered sugar
4 tablespoons butter or margarine, softened
2 large egg yolks
1/2 teaspoon vanilla extract
1 (9-inch) graham cracker pie crust
1 cup heavy cream
1 teaspoon unflavored gelatin dissolved in 2 teaspoons water
3 tablespoons chopped pecans
2/3 cup pineapple chunks
- For Filling: In a bowl with an electric mixer on medium speed whip 1/2 cup cream until stiff.
- In another bowl cream together powdered sugar and softened butter until smooth. Mix in egg yolks and vanilla. Fold into the whipped cream. Thoroughly combine. Pour into a graham cracker pie crust. Add the topping and chill until ready to serve.
- For Topping: In a bowl with an electric mixer on medium speed whip 1 cup cream and unflavored gelatin dissolved in water, until stiff. Fold in chopped pecans and pineapple chunks.
Makes 8 servings.