Pineapple Chiffon Pie

Name: Pineapple Chiffon Pie
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Ingredients: 1-1/2 cups crushed vanilla wafers (about 45 wafers); 1 cup sugar; 1/3 cup butter, melted; 1 package (3 ounces) lemon gelatin; 1-1/2 cups unsweetened pineapple juice; 1 large egg, lightly beaten; 1-3/4 cups heavy whipping cream, whipped

Total Time Prep: 20 min. Cook: 15 min. + chilling

Yield 8 servings

Test Kitchen Approved

This pie's light, creamy filling and refreshing pineapple flavor could very well make this old favorite a new classic in your recipe box.—Carolyn Redmon, Sanger, Texas

Ingredients

1-1/2 cups crushed vanilla wafers (about 45 wafers)
1 cup sugar
1/3 cup butter, melted
1 package (3 ounces) lemon gelatin
1-1/2 cups unsweetened pineapple juice
1 large egg, lightly beaten
1-3/4 cups heavy whipping cream, whipped

Directions

Combine the wafer crumbs, sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack.
In a small saucepan, combine the gelatin, pineapple juice and egg. Cook and stir over low heat until mixture is slightly thickened and a thermometer reads 160° (do not boil), about 10 minutes. Remove from the heat; transfer to a bowl. Cover and refrigerate for 30 minutes, stirring occasionally.
Fold whipped cream into filling. Spread evenly into crust. Refrigerate for 4 hours or until set.

Nutrition Facts

1 piece: 419 calories, 21g fat (12g saturated fat), 86mg cholesterol, 163mg sodium, 57g carbohydrate (47g sugars, 1g fiber), 3g protein.

This pie's light, creamy filling and refreshing pineapple flavor could very well make this old favorite a new classic in your recipe box.—Carolyn Redmon, Sanger, Texas

Recipe Creator