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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Ian Chauke
[email protected]I've made this pie several times and it's always a hit! It's the perfect dessert for any occasion.
Jani Back
[email protected]This pie is my new favorite dessert! It's so easy to make and it always turns out perfect. I love the tangy pineapple filling and the creamy, fluffy whipped topping.
Leen Sharara
[email protected]This pie was a disaster! The filling was runny and the crust was soggy. I would not recommend this recipe.
James Wentworth
[email protected]Meh.
Hasnain Gujjar
[email protected]This pie was amazing! The filling was perfectly creamy and the crust was flaky and delicious. I will definitely be making this pie again.
Khairul Alif
[email protected]This pie was a bit too bland for my taste. The filling was not very flavorful, and the crust was a bit dry. I would not recommend this recipe.
Dolly Akter
[email protected]I'm not a big fan of chiffon pies, but this one was really good! The filling was light and fluffy, and the crust was flaky and delicious. I would definitely recommend this recipe to anyone who loves chiffon pies.
devils God
[email protected]This pie was a bit too time-consuming to make, but it was worth it in the end. The pie was absolutely delicious! The filling was creamy and smooth, and the crust was flaky and buttery. I would definitely recommend this recipe, but be prepared to spen
Clemo Dalton
[email protected]I had a hard time finding fresh pineapple, so I used canned pineapple instead. The pie still turned out great! The filling was still tangy and flavorful, and the crust was still flaky. I would definitely recommend this recipe, even if you don't have
Tesdak Awole
[email protected]This pie was a bit too sweet for my taste, but it was still very good. The filling was light and fluffy, and the crust was flaky. I would recommend using less sugar in the filling next time.
Nadine Fouche
[email protected]I love this recipe! The pie is always a hit with my family and friends. The filling is creamy and smooth, and the crust is flaky and buttery. I highly recommend this recipe.
Sky Water
[email protected]This pie was so easy to make and it turned out so beautiful! The filling was perfectly set and the crust was golden brown. I can't wait to make this pie again.
Altin Balaj
[email protected]I made this pie for a potluck and it was a huge hit! Everyone loved the light and fluffy filling and the graham cracker crust was the perfect complement. I will definitely be making this pie again.
Chicken Choy
[email protected]This pineapple chiffon pie was a delightful treat! The combination of tangy pineapple and creamy filling was perfect, and the crust was flaky and delicious. I would definitely recommend this recipe to anyone looking for a refreshing and easy-to-make