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Directions

Crust
Into a large mixing bowl sift together the flour and salt, add all of the Crisco shortening. Cut the shortening into the flour with a pastry blender until the mixture develops a course texture. Sprinkle the water over the mixture a spoonful at a time, and toss until the dough begins to cohere. Gather the dough into a ball and press together with your hands, cover with plastic wrap, and refrigerate for at least one hour before using. Roll and fit into a 9 inch pie plate. Bake at 400 degrees until golden brown.

to braise pineapple;
Core & cut pineapple into long wedges or rings and set aside. Put brown sugar,lime juice, vanilla bean paste and spices into a large stainless steel skillet. Turn to low heat to melt the sugar and mix the ingredients and then add the pineapple. Turn heat to med-low and cook covered for 10 minutes on the first side and 7additional minutes for the remaining side. Reserve syrup. Set aside to cool.
When cool cut pineapple into thin slices to make 1 & 1/2 cups.There will be some left over. Measure 3/4 cups of syrup and 1 tablespoon of clear jel. whisk until smooth and bring to a boil over med-high heat. Set aside to cool.

to make mascarpone filling place mascarpone in a medium sized mixing bowl and set aside.Mix together sugar & cream to dissolve the sugar. Add cream mixture to the mascarpone and stir to combine. When combined whisk until the mixture takes on a thicker consistency. Do not over beat. Spread this mixture on to the bottom and half way up the sides of the prepared pie shell.

Add the sliced pineapple over the mascarpone layer. spread with about 1/2 cup of the thickened syrup. Put into the refrigerator to stay cool while preparing the pineapple mousse.

to make pineapple mousse
add the gelatine to the 1 1/2 TBS of pineapple juice concentrate to bloom gelatine. about 5 minutes. Prepare an ice water bath. In a small saucepan add the pineapple juice, sugar, lime juice and salt. Cook and stir until the mixture comes to a boil. add the gelatine mixture and stir to dissolve completely. Add the pineapple extract. put in the ice water bath to cool to 60 degrees. in the mean time whip the cream with the vanilla to soft peaks. When the pineapple mixture is cooled, stir in 1/3 of the whipped cream to lighten. fold in the remaining whipped cream until mixture is uniformly colored. scrape onto the top of the pie to mound in the center. Refrigerate the pie for at least 4 hours to set completely. Decorate with reserved pineapple chunks and reserved syrup piped decoratively over the pie.