Pineapple Chiffon Pie

Pineapple Chiffon Pie

Pineapple Chiffon Pie

Pineapple Chiffon Pie
A vintage typed recipe card for a Pineapple Chiffon Pie made with gelatine, water, eggs, sugar, salt, crushed pineapple, pineapple juice, and lemon juice.
Print Recipe


  • 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.

Kitchen Helper 2

Pie Plate 1
Pie Plate 2
Pie Plate 3
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Keyword Chiffon, Pie, Pineapple

2 Responses

  1. I’m 65, when I was little we used to go to Charlestown NH to a diner on Main Street. This was a break of cooking for my Mom on Fridays. Every week I would get what I am going to Mel with this recipe. All these years been looking for it and no site had anything close. Thank you so much. Can’t wait to go get gelatin!!’nn

  2. This is the recipe my mother made every Easter. Unfortunately her recipe had been lost several years ago and I’m delighted to have found this. It brings back happy memories. Thank you.

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