Pineapple Chiffon Pie
|Pineapple juice||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
|Pineapple||2 Cup (32 tbs), crushed|
|Pie shell||9 Inch (Baked)|
1 In a bowl, combine the cornstarch with a little pineapple juice, mixing until smooth.
2 In a saucepan, combine with the rest of the juice, 1/2 cup of the sugar and the salt.
3 Gradually cook over low heat, stirring constantly, until thick.
4 Stir in the pineapple and allow to cool.
5 In a bowl, beat the egg whites until stiff but not dry.
6 Gradually, beat in the remaining sugar.
7 Gently, fold into the pineapple mixture.
8 Fill the pie shell with the prepared mixture.
9 Allow to chill.
10 Cut and serve.