Florence’s Pineapple Chiffon Pie

Well, I have no idea who Florence is.  But I think I might love her after reading this recipe.  It sounds perfect for the hot summer we have been having.  Definitely one that needs to be tried.

Florence’s Pineapple Chiffon Pie

1 baked pie shell

1 T. gelatin (Knox)

¼ cup water

½ cup sugar

4 egg yolks

1 ½ cups crushed pineapple

1 tsp. lemon juice

4 egg whites

1 cup sugar

Cook gelatin in ¼ cup water, beat egg yolks until light and add ½ cup sugar, pineapple and lemon juice and continue to cook slowly til thick.  Add gelatin mixture and dissolve.  Cool.  When cool, add beaten egg whites and remaining sugar, folding gently.  Fill pie shell and chill.  Serve with whipped cream.


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