PINEAPPLE CHIFFON PIE
This pie's light, creamy filling and refreshing pineapple flavor could very well make this old favorite a new classic in your recipe box.-Carolyn Redmon, Sanger, Texas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Combine the wafer crumbs, sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. 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 thermometer 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. ,
Nutrition Facts : Calories 419 calories, Fat 21g fat (12g saturated fat), Cholesterol 86mg cholesterol, Sodium 163mg sodium, Carbohydrate 57g carbohydrate (47g sugars, Fiber 1g fiber), Protein 3g protein.
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Henry Fry
[email protected]I'm not sure about this recipe. I've never made a chiffon pie before.
Trostel Holdings
[email protected]This pie looks delicious! I can't wait to try it.
Minahir Butt
[email protected]This recipe is a keeper! I've made it several times and it always turns out perfect. The pie is always moist and flavorful, and the crust is always flaky and golden brown. I highly recommend this recipe to anyone who loves pineapple pie.
Mafe Vlog
[email protected]I'm not a big fan of pineapple, but this pie was surprisingly good. The filling was light and fluffy, and the crust was flaky and buttery. I would definitely make this pie again, even for people who don't like pineapple.
Ahsan Mehmood
[email protected]Easy to follow recipe! Pie came out great and I got lots of compliments.
Niya N Myri
[email protected]This pineapple chiffon pie was a delight! The combination of flavors and textures was perfect. The pineapple filling was sweet and tangy, and the chiffon filling was light and fluffy. The crust was flaky and buttery. I will definitely be making this