| Pineapple Chiffon Pie
9 oz. can crushed pineapple, drain & save syrup
3 oz. pkg. lemon Jell-O
8 oz. pkg. cream cheese, softened
3/4 c. sugar
1 c. evaporated milk
2 tbsp. lemon juice
Vanilla wafers - pie crust |
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Add water to pineapple syrup to make 1 cup - heat to boiling, remove from heat. Stir in Jell-O until dissolved. Beat cream cheese, sugar and pineapple at medium speed until creamy. Add Jell-O/syrup gradually at low speed. Mix well. Chill above until very thick. Place 1 cup evaporated milk in ice cube trays and place in freezer. Remove when frozen at edges and in a separate bowl using cold beaters. Whip until fluffy. Add lemon juice and whip until mixture is stiff. Add this to chilled mixture and beat. Chill for 15 minutes until firm. Makes 2 pies. Line 2 pie plates with vanilla wafers. Also surround edges of pie plates with wafers. Pour in mixture. Chill for several hours. Pineapple Chiffon Pie
Pineapple filling
1 (No. 2) can crushed pineapple & syrup
1/2 c. granulated sugar
1/2 tsp. salt
4 tbsp. cornstarch
1/4 c. cold water
Chiffon Mix
3 egg whites
1/4 c. granulated sugar
1/4 c. sugar
1 tbsp. lemon juice
Combine the pineapple, sugar and salt. Heat over direct heat to the boiling point. Add the cornstarch that has been dissolved in the cold water. Cook until thick and clear. Remove for fire. Combine the egg whites and first quarter cup of sugar. Beat until very dry and stiff. Then gradually add the other quarter of a cup of sugar and continue beating until the last sugar has been thoroughly dissolved. Fold the pineapple mixture, that is still warm, gently into the egg white mixture and add the lemon juice. Fill baked pie shell. (It is not necessary to refrigerator this chiffon pie.) The egg white mixture will become thoroughly cooked from the heat of the pineapple filling when they are combined. When the filling is set and cold, a whipped cream topping may be added if desired. This recipe will generously fill a 9" pie shell. |
