Pineapple chiffon pie

6 servings

Ingredients

Quantity Ingredient
3 tablespoons Cornstarch
2 cups Pineapple juice
1 cup Sugar
⅛ teaspoon Salt
2 cups Crushed pineapple
4 Egg whites
1 Baked 9-inch pie shell -- *
See note

Directions

* 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, ½ 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

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