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Pineapple Chiffon Pie

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1 baked 9-inch pie shell
1 tablespoon unflavored gelatin
1/4 cup cold water
4 egg yolks
1/4 cup sugar
1 1/4 cups canned, crushed pineapple
1 tablespoon lemon juice
1/4 teaspoon salt
4 egg whites
1/4 cup sugar
slightly sweetened whipped cream


Soften the gelatin in 1/4 cup of clod water. To the slightly beaten egg yolks, add 1/4 cup of sugar, the pineapple, lemon juice and salt. Cook in a double boiler, stirring until the mixture is thickened (about 10 minutes). Add gelatin and stir until dissolved, then cool.

When mixture begins to thicken, fold in stiffly beaten egg whites into which the salt and remaining 1/4 cup of sugar have been beaten. Pour into the cooled baked pie shell and chill until ready to serve.

Top with slightly sweetened whipped cream.

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