1 (17 ounce)
crushed pineapple, undrained
eggs, well beaten
1 (3 ounce)
lemon Jell-O gelatin
1 (12 ounce) cans
graham cracker pie crust
- Mix sugar, pineapple and eggs in a saucepan. Let come to a boil just long enough to cook eggs. Remove from heat and stir in lemon jello. Let cool thoroughly.
- Chill evaporated milk just until icy. With electric mixer beat chilled evaporated milk until fluffy. Fold chilled milk into cooled mixture.
- Pour into 2 graham cracker pie crusts and let pie cool completely at least 6 hours before serving. May be frozen and kept until serving.
- Cooking time does not include chilling time.