A pineapple chiffon pie with a graham cracker crust and garnished with 'pineapple flowers.'

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle gelatin over cold water and set aside to soften for 5 minutes.

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  • Simmer pineapple juice in a saucepan over low heat until it is reduced to 1/2 cup. Cool. Beat egg yolks into pineapple juice. Stir in gelatin and 1/2 cup sugar. Place pineapple juice mixture in the top of a double boiler. Cook, stirring often, until gelatin is melted and mixture has thickened slightly, about 10 minutes. Remove from heat. Stir in salt and orange peel. Chill until mixture is room temperature, but not set, about 45 minutes.

  • Beat egg whites until frothy, then gradually add 1/4 cup sugar while continuing to beat. Beat until stiff peaks form. Fold in whipped cream. Fold egg white mixture into pineapple mixture, and spoon filling into cool pie shell. Chill several hours or overnight.

  • Garnish with 6 pineapple "flowers" made by arranging 5 pineapple tidbits around a maraschino cherry center. Serve.

Nutrition Facts

343 calories; 12.8 g total fat; 114 mg cholesterol; 281 mg sodium. 53 g carbohydrates; 5.7 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 4 stars
10/22/2010
THIS IS A GOOD STARTER RECIPE. YOU NEED CRUSHED PINEAPPLE; WHEN THE GELELTIN STARTS TO SET UP USE HAND MIXER & START BEATING GET IT WHIPPED STIFF. 1/2 CAN OF EVAPORATED MILK PUT IN FREEZER 1 HR. W/ BOWL & BEATERS. BEAT MILK UNTIL LIGHT STIFF. FOLD INTO GELETIN MIXTURE. BEAT EGG WHITES STIFF ADD 4 TBL SUGAR. SPREAD ON TOP OF PIE PUT IN OVEN 350 F UNTIL BROWNED REFRIGERATE 6 HRS OR MORE Read More
(4)
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/22/2010
THIS IS A GOOD STARTER RECIPE. YOU NEED CRUSHED PINEAPPLE; WHEN THE GELELTIN STARTS TO SET UP USE HAND MIXER & START BEATING GET IT WHIPPED STIFF. 1/2 CAN OF EVAPORATED MILK PUT IN FREEZER 1 HR. W/ BOWL & BEATERS. BEAT MILK UNTIL LIGHT STIFF. FOLD INTO GELETIN MIXTURE. BEAT EGG WHITES STIFF ADD 4 TBL SUGAR. SPREAD ON TOP OF PIE PUT IN OVEN 350 F UNTIL BROWNED REFRIGERATE 6 HRS OR MORE Read More
(4)
Rating: 4 stars
10/22/2010
THIS IS A GOOD STARTER RECIPE. YOU NEED CRUSHED PINEAPPLE; WHEN THE GELELTIN STARTS TO SET UP USE HAND MIXER & START BEATING GET IT WHIPPED STIFF. 1/2 CAN OF EVAPORATED MILK PUT IN FREEZER 1 HR. W/ BOWL & BEATERS. BEAT MILK UNTIL LIGHT STIFF. FOLD INTO GELETIN MIXTURE. BEAT EGG WHITES STIFF ADD 4 TBL SUGAR. SPREAD ON TOP OF PIE PUT IN OVEN 350 F UNTIL BROWNED REFRIGERATE 6 HRS OR MORE Read More
(4)