Description:

A pineapple chiffon pie with a graham cracker crust and garnished with "pineapple flowers"

Source:

Allrecipes (Lorrie Sterling)

Serves/Makes:8 servings

Ingredients

• 1 9 inch prepared graham cracker crust
• 1/2 fluid 12 oz (336 grm). can pineapple juice concentrate
• 1/4 oz (7 grm). package unflavored gelatin
• 1/4 cup (60 ml) cold water
• 4 egg yolks, beaten
• 1/2 cup (125 ml) white sugar
• 1/4 tsp (1 ml) salt
• 2 tbsp (30 ml) orange zest
• 4 egg whites
• 1/4 cup (60 ml) white sugar
• 2/3 cup (150 ml) whipping cream, whipped
• 30 pineapple tidbits
• 6 maraschino cherries

Preparation

• Soften gelatin in water at least 5 minutes.
• Simmer pineapple juice in a saucepan over low heat until it is reduced to 1/2 cup (125 ml).
• Cool.
• Beat egg yolks into pineapple juice.
• Stir in gelatin and 1/2 cup (125 ml) sugar.
• Place pineapple mixture in the top of a double boiler.
• Cook for 10 minutes, stirring often.
• Remove from heat.
• Stir in salt and orange peel.
• Chill until mixture thickens,but do not let it set (It usually takes about 45 minutes).
• Beat egg whites until frothy.
• Gradually add 1/4 cup (60 ml) sugar while continuing to beat.
• Beat until stiff peaks form.
• Fold in whipped cream.
• Fold egg white mixture into pineapple mixture.
• Spoon filling int cool pie shell.
• Chill.
• Garnish with 6 pineapple flowers made by arranging 5 pineapple tidbits around a maraschino cherry center.
• Serve.

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