Menu
Pineapple Chiffon Cake Pineapple Chiffon Cake
Pineapple Fluff Pie Pineapple Fluff Pie
Pineapple Cream Pie Pineapple Cream Pie
Pineapple Pecan Pie Pineapple Pecan Pie
Orange Chiffon Pie Orange Chiffon Pie
Pineapple Chiffon Cake with Pineapple Frosting Pineapple Chiffon Cake with Pineapple Frosting
Pineapple Apple Pie Pineapple Apple Pie
Pineapple Pudding Pie Pineapple Pudding Pie
Coconut Chiffon Pie Coconut Chiffon Pie
Pineapple Lime Pie Pineapple Lime Pie
Pineapple Coconut Pie Pineapple Coconut Pie
Pineapple Cheese Pie Pineapple Cheese Pie
Pumpkin Chiffon Pie Pumpkin Chiffon Pie
Pineapple Rhubarb Pie Pineapple Rhubarb Pie
Pineapple Meringue Pie Pineapple Meringue Pie
Strawberry Chiffon Pie Strawberry Chiffon Pie
Coconut Pineapple Pie Coconut Pineapple Pie
Paradise Pineapple Pie Paradise Pineapple Pie
Cherry Pineapple Pie Cherry Pineapple Pie
Easy Chiffon Pie Easy Chiffon Pie

Pineapple Chiffon Pie

Add a Review
Test Kitchen Approved
Total Time

Prep: 20 min. Cook: 15 min. + chilling

Makes

8 servings

Updated: Nov. 28, 2023
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
Pineapple Chiffon Pie
Next Recipe

Ingredients

  • 1-1/2 cups crushed vanilla wafers (about 45 wafers)
  • 1 cup sugar
  • 1/3 cup butter, melted
  • 1 package (3 ounces) lemon gelatin
  • 1-1/2 cups unsweetened pineapple juice
  • 1 large egg, lightly beaten
  • 1-3/4 cups heavy whipping cream, whipped

Directions

  1. 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.
  2. 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.
  3. Fold whipped cream into filling. Spread evenly into crust. Refrigerate for 4 hours or until set.

Nutrition Facts

1 piece: 419 calories, 21g fat (12g saturated fat), 86mg cholesterol, 163mg sodium, 57g carbohydrate (47g sugars, 1g fiber), 3g protein.