Pineapple chiffon pie

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Cornstarch
2 c Pineapple juice
1 c Sugar
1/8 ts Salt
2 c Crushed pineapple
4 Egg whites
1 Baked 9-inch pie shell -- *
See note

* 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, 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