Pineapple Icebox Pudding

• 1 can (20 Oz. Size) Crushed Pineapple
• 2 whole Egg Yolks, At Room Temperature
• 36 whole Vanilla Wafer Cookies
• 1 stick Butter, Softened
• 1 cup Granulated Sugar
• 1 cup Finely Chopped Pecans

1. Drain the pineapple, reserving 4 tablespoons of the juice.
2. Note: If you can buy eggs that have already been pasteurized, discard all of the pineapple juice and skip the next step.
3. To pasteurize the egg yolks, combine 4 tablespoons of the reserved pineapple juice with the two egg yolks. Cook this mixture over medium-low heat, stirring constantly, until it just starts to bubble, about 2 minutes. It will become foamy and thicken. Using any instant read or candy thermometer, bring the mixture to 160 degrees; set aside to cool slightly.
4. Crush Vanilla Wafers and use half of them to line the bottom of a small casserole dish (about 1.5 quarts).
5. In a mixing bowl beat butter and sugar until creamy. Stir in the egg yolks, pineapple and pecans. Pour into prepared dish and top with the remaining crushed vanilla wafers.
6. Chill at least 2 hours. Garnish with whipped cream if desired.

pineapple, egg yolks, vanilla wafer cookies, butter, sugar, pecans

Taken from tastykitchen.com/recipes/desserts/pineapple-icebox-pudding/ (may not work)