Pineapple Chiffon Pie

Recipe Ingredients

3 tablespoons	45ml	Cornstarch
2 cups	474ml	Pineapple juice
1 cup	198g / 7oz	Sugar
1/8 teaspoon	0.6ml	Salt
2 cups	292g / 10oz	Crushed pineapple
4		Egg whites
1		Baked 9-inch pie shell - see * Note

Recipe Instructions

* Note: The recipe for "Fruit Pies - Crust" is included in this database.

Mix the cornstarch with a little pineapple juice until smooth. Combine in a saucepan with the rest of the juice, 1/2 cup of the sugar and the salt. Cook over low heat, stirring constantly, until thickened. Stir in the pineapple and cool.

Beat the egg whites until stiff but not dry; then beat in remaining sugar. Fold into the pineapple mixture and fill the pie shell. Chill. Serves 6 to 8.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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