Gazpacho

Author

Linda Brown

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Recipe

Crust

Measurements	Ingredients
1 or 2	Baked Pie Crust(s) (Type not specified)

Filling Ingredients: (Note: Quantities Missing)

Measurements	Ingredients
(Quantity Missing)	Powdered Sugar
(Quantity Missing)	Butter, softened
(Quantity Missing)	Eggs
(Quantity Missing)	Salt
(Quantity Missing)	Vanilla Extract

Topping Ingredients (Note: Most Quantities Missing)

Measurements	Ingredients
(Quantity Missing)	Heavy Cream
(Quantity Missing)	Powdered Sugar
(Quantity Missing)	Pineapple (e.g., Canned Crushed, drained)
$\frac{1}{2}$ Cup	Chopped Pecans

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Instructions

1. Prepare Filling: In a mixing bowl, cream together the softened butter and powdered sugar (amounts not specified).
2. Add the eggs, salt, and vanilla extract (amounts not specified) to the creamed mixture.
3. Beat with an electric mixer until the filling is light and fluffy.
4. Spread the filling evenly into the bottom of the pre-baked (and cooled) pie crust(s).
5. Place the pie(s) in the refrigerator to chill for at least 30 minutes.
6. Prepare Topping: While the filling chills, pour the heavy cream (amount not specified) into a chilled mixing bowl. Whip with an electric mixer until stiff peaks form.
7. Gently blend the powdered sugar (amount not specified) into the whipped cream.
8. Fold in the pineapple (type and amount not specified - ensure it’s well-drained if using canned) and the $\frac{1}{2}$ cup of chopped pecans.
9. Assemble & Chill: Remove the chilled pie(s) from the refrigerator. Spread the pineapple-pecan whipped cream topping evenly over the chilled filling layer.
10. Chill the finished pie(s) thoroughly in the refrigerator for several hours (or preferably overnight) until completely set before slicing and serving. Keep refrigerated.

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Note

(Note: Based on incomplete recipe card; quantities are not specified)

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