Pineapple Chiffon Pie

Name: Pineapple Chiffon Pie
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings.
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 egg, lightly beaten; 1-3/4 cups heavy whipping cream, whipped

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

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

Directions

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.