Pineapple Chiffon Pie

Pineapple Chiffon Pie

Pineapple Chiffon Pie


1 tablespoon gelatin
2 tablespoons water
4 eggs, separate
3/4 cup sugar
1/2 teaspoon salt
3/4 cup drained, crushed, sweetened pineapple
1/4 cup pineapple juice
1 tablespoon lemon juice


Soften gelatin in water.  Combine slightly beaten egg yolks, 1/2 cup sugar, lemon and pineapple juice and pineapple;  cook over boiling water until mixture thickens, stirring constantly.  Add softened gelatin, stirring until gelatin is dissolved.  Cool until mixture begins to thicken.  Beat remaining 1/4 cup sugar in stiffly beaten egg whites and fold into pineapple-gelatin mixture.  Turn into a baked or chilled shell and chill until firm.  Top with whipped cream. 

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