Pineapple Chiffon Pie Recipes

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PINEAPPLE CHIFFON PIE



Pineapple Chiffon Pie image

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

1 1/2 cups crushed vanilla wafers (about 45 wafers)
1 cup sugar
1/3 cup butter, melted
3 ounces lemon gelatin
1 1/2 cups unsweetened pineapple juice
1 egg, beaten
1 3/4 cups heavy whipping cream, whipped

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.

PINEAPPLE CHIFFON PIE



Pineapple Chiffon Pie image

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.

Provided by Molly53

Categories     Dessert

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 tablespoons gelatin
1/2 cup cold water
1/2 cup sugar
1/8 teaspoon salt
2 cups canned crushed pineapple, including juice (hot)
1 1/2 tablespoons lemon juice (fresh is best)
1 cup whipping cream, whipped
1 pastry shells, baked

Steps:

  • 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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