Pineapple chiffon pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Cornstarch |
| 2 | cups | Pineapple juice |
| 1 | cup | Sugar |
| ⅛ | teaspoon | Salt |
| 2 | cups | Crushed pineapple |
| 4 | Egg whites | |
| 1 | Baked 9-inch pie shell -- * | |
| See note | ||
Directions
* 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, ½ cup of the sugar and the salt. Cook over low heat, stirri 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. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe formatted for MasterCook II by: J
Recipe By : Jennie Grossinger - "The Art Of Jewish