Pineapple Chiffon Pie


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It is not necessary to refrigerator this chiffon pie. The egg white mixture will become thoroughly cooked from the heat of the pineapple filling when they are combined.

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  • 1 9 in. baked pie shell.
  • Pineapple Filling:
  • 1 (No. 2) can crushed pineapple & syrup
  • 1/2 C. granulated sugar
  • 1/2 tsp. salt
  • 4 Tbs. cornstarch
  • 1/4 C. cold water
  • Chiffon Mix:
  • 3 egg whites
  • 1/4 C. granulated sugar
  • 1/4 C. sugar
  • 1 Tbs. lemon juice

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Combine the pineapple, sugar and salt. Heat over direct heat to the boiling point. Add the cornstarch that has been dissolved in the cold water. Cook until thick and clear. Remove from the fire. Combine the egg whites and first quarter C. of sugar. Beat until very dry and stiff. Then gradually add the other quarter of a C. of sugar and continue beating until the last sugar has been thoroughly dissolved. Fold the pineapple mixture, that is still warm, gently into the egg white mixture and add the lemon juice. Fill baked pie shell. When the filling is set and cold, a whipped cream topping may be added if desired.

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