Pineapple Chiffon Pie

1. 1

   Combine the wafer crumbs, sugar and butter; press onto the bottom and up the sides of an ungreased 9-inch pie plate. Bake at 375 for 8-10 minutes or until lightly browned. Cool on a wire rack.

2. 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 therometer 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. 3

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

* Per serving · 4 servings · Values may vary.

No additional tips available.