Pineapple Cream Pie

• 2 eggs separated
• 6 3/8 tablespoons sugar
• 1 teaspoon vanilla extract
• 7 2/3 tablespoons flour
• 1/2 tablespoon yeast
• 4 tablespoons unflavored gelatin
• 1 cup milk
• 11/16 cup sugar
• 3 7/8 cups quark cheese or 2 parts Ricotta cheese and 1 part sour cream
• 3 egg yolks
• 1 tablespoon vanilla extract
• 2 tablespoons lemon juice
• 1 11/16 cups heavy cream
• 16 ounces pineapple canned
• pistachios

1. Preheat the oven to 190 degrees Celsius.
2. Separate the egg yolks from the egg whites.
3. In a bowl beat the egg yolks, 60 grams sugar, and the vanilla. Once smooth, add the flour and yeast.
4. Separately, whip the egg whites and 20 grams sugar. Fold into the egg yolk mixture.
5. Place in a springform round baking sheet lined with parchment paper.
6. Bake for 10 to 15 minutes. Remove and cool.
7. In a saucepan, add the gelatin, milk, and sugar and heat until the gelatin dissolves.
8. In a bowl, mix the cheese, egg yolks, vanilla, and lemon juice. Once smooth, add the milk mixture.
9. Whip the cream and fold into the previous mixture.
10. Line the springform baking pan with parchment and add a layer of pineapple. Pour the cream on top and add another layer of pineapple. Add the base of the tart on top and refrigerate for 3 hours.
11. To serve, flip the pie upside down, unmold, and garnish with pistachios.

eggs, sugar, vanilla, flour, yeast, unflavored gelatin, milk, sugar, quark cheese, egg yolks, vanilla, lemon juice, heavy cream, pineapple, pistachios

Taken from www.yummly.com/recipe/Pineapple-Cream-Pie-631962 (may not work)