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Pineapple Chiffon Pie

 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
8 ServingsPrep: 20 min. Cook: 15 min. + chilling


  • 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 egg, lightly beaten
  • 1-3/4 cups heavy whipping cream, whipped


  • 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.
  • Yield: 8 servings.
Nutritional Facts: 1 piece equals 419 calories, 21 g fat (12 g saturated fat), 86 mg cholesterol, 163 mg sodium,

2 of 2

Pineapple Chiffon Pie (continued)

Nutritional Facts: 57 g carbohydrate, 1 g fiber, 3 g protein.