1 (18 ounce) can pineapple juice
1 (9 inch) prepared caramel-berry pie crust
1 cup white sugar
1 tablespoon vanilla extract
1 (14 ounce) can diced pineapple, drained
1 cup frozen whipped topping, thawed
1 (8 ounce) can evaporated milk
1 cup chopped pecans
In a 1 quart of ice cream maker, pour pineapple juice and sugar. Beat egg white and vanilla with whisk until stiff. Pour pineapple mixture into pastry crust. Fold whipped topping into pineapple mixture; pour over pie.
Cut into 9 inch squares. Serve warm or cold.