---

---

---

Pineapple Chiffon Pie
 
 

1 envelope unflavored gelatin  ¼ cup cold water 3 eggs 1 small can crushed pineapple ¼ cup sugar 1 tablespoon grated lemon peel  3 tablespoons lemon juice  ¼ teaspoon salt  ½ cup sugar 1 baked pie shell, cooled ½ pint heavy cream Sprinkle gelatin in cold water. Separate eggs, placing yolks in top part of double boiler, and whites in mixing bowl. Add sugar, pineapple, lemon peel and lemon juice to yolks. Place pan over hot water and cook until thick, stirring frequently. Add softened gelatin; stir until dissolved. Cool in refrigerator until mixture begins to set. Add salt to egg whites and beat stiff but not dry. Slowly add ½ cup sugar, beating constantly. Whip heavy cream. Fold beaten egg whites, then whipped cream into cooled pineapple mixture. Pour into cooled baked shell and chill about 3 hours or until set.

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.