PINEAPPLE CHIFFON PIE
Light, creamy filling and refreshing pineapple flavor could very well make this old favorite a new classic in your recipe box! I found this recipe in Country Woman magazine. I have not tried this pie. I'm posting this recipe for safe keeping. I plan to use sugar free vanilla wafers and Splenda for baking for the sugar.
Provided by internetnut
Categories Pie
Time 33m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine the wafer crumbs, sugar and butter; press onto the bottom and up the sides of an ungreased 9-inch pie plate. Bake at 375 for 8-10 minutes or until lightly browned. Cool on a wire rack.
- In a small saucepan, combine the gelatin, pineapple juice and egg. Cook and stir over low heat until mixture is slightly thickened and a therometer reads 160 (do not boil), about 10 minutes. Remove from the heat; transfer to a bowl. Cover and refrigerate for 30 minutes, stirring occasionally.
- Fold whipped cream into filling. Spread evenly into crust. Refrigerate for 4 hours or until set.
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