Looking for a light, refreshing, no-bake dessert? This frozen pineapple torte has vanilla wafer crumbs that surround a lightly sweetened, creamy custard filling.
Frozen Pineapple Torte
Do you want to know what’s the worst?
Our household has been fighting colds for what seems like most of the June and July so far. We’ve had fevers, coughing, asthma problems, stuffy noses, hurt fingers. You name it, we’ve had it. The winter season was great for us as far as sicknesses went. But now that it’s sunny and warm, we’re sick and stuck inside.
So since we can’t go outside, I’m bringing summer inside. Nothing says “summer dessert” like crushed pineapple and whipped cream.
Today I’m sharing with you a recipe for Frozen Pineapple Torte with Crushed Pineapple.
This quick pineapple torte is officially a no bake dessert, but it is a “cooked” dessert. The base of this recipe starts with a cooked custard (the milk is added later): egg yolks, salt and sugar get cooked in a double boiler, then the juice from the pineapple is added in along with a touch of lemon juice. You’ll let this mixture cool while you whip up a quick meringue with the egg whites. Then you’ll beat the heavy whipping cream until it is light and fluffy. Add the meringue and whipped cream to the crushed pineapple and you get a light, fluffy mixture that will get frozen between layers of crushed vanilla wafers.
This easy pineapple torte had such a familiar, comforting flavor, but I couldn’t pinpoint exactly what it reminded me of. It had a slight taste of cheesecake, a hint of a ridiculously good tropical cake, and the coolness of my favorite smoothie. Desserts that bring so many things to mind are the best. True comfort food for these sick souls.
And until that happens, you’ll find me at my favorite spot on the couch with a blanket and a slice of this Frozen Pineapple Torte.
Frozen Pineapple Torte
- 3 large eggs separated
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1 1/2 cups Crushed Pineapple in 100% juice
- 2 tablespoons lemon juice
- 2 tablespoons sugar
- 1 cup heavy whipping cream
- 2 cups vanilla wafer crumbs
- Line an 8x8 baking pan with waxed paper. Sprinkle 1 cup of vanilla wafer crumbs on the bottom of the lined pan. Set aside.
- In a small bowl, whisk the egg yolks, then add the sugar and salt.
- Drain the juice from the pineapple. Set the pineapple aside and add the juice to the egg yolks. Add the lemon juice and mix well.
- Cook this mixture in the top part of a double boiler, stirring constantly, until the mixture is slightly thickened and coats the back of a spoon. Remove from the heat and add the crushed pineapple. Allow this mixture to cool.
- Beat the egg whites until they form stiff peaks, like meringue.
- In a separate bowl, beat the heavy whipping cream until it forms stiff peaks.
- Fold the meringue and whipped cream into the pineapple mixture.
- Pour this mixture over the vanilla wafer crumbs and spread gently to smooth it out.
- Sprinkle the remaining vanilla wafer crumbs over top the filling.
- Freeze for 3-4 hours or until firm.