Pineapple Chiffon Pie

Sweetly tropical and delicious, this easily-made pie comes from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in the preparation time.

Ready In:
45mins
Serves:
Units:

ingredients

  • 2 tablespoons gelatin
  • 12 cup cold water
  • 12 cup sugar
  • 18 teaspoon salt
  • 2 cups canned crushed pineapple, including juice (hot)
  • 1 12 tablespoons lemon juice (fresh is best)
  • 1 cup whipping cream, whipped
  • 1 pastry shells, baked

directions

  • Soak gelatin in cold water for five minutes; add sugar and salt and dissolve into hot pineapple.
  • Cool slightly and add lemon juice.
  • Continue to cool; when it begins to thicken, beat until light and foamy.
  • Fold in whipped cream and pile into baked pie shell; continue chilling until firm.
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RECIPE MADE WITH LOVE BY

@Molly53
Contributor
@Molly53
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"Sweetly tropical and delicious, this easily-made pie comes from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in the preparation time."
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  1. JavaBird
    I had trouble getting the gelatin to thicken. The protease in pineapple tends to destroy jellos. I'd hoped the boiling of the pineapple would help, but it didn't seem to. Not sure where I went wrong. Taste was good, though.
    Reply
  2. Molly53
    Sweetly tropical and delicious, this easily-made pie comes from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in the preparation time.
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