Pineapple Chiffon Pie Recipe

Name: Pineapple Chiffon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 (No. 2) can crushed pineapple; 1/2 c. sugar; 1/2 tsp. salt; 4 Tbsp. cornstarch; 1/4 c. cold water; chiffon mix; 3 egg whites; 1/4 c. sugar; 1/4 c. sugar again; 1 Tbsp. lemon juice; baked pie crust; 1 container Cool Whip

Servings: persons

1 (No. 2) can crushed pineapple
1/2 c. sugar
1/2 tsp. salt
4 Tbsp. cornstarch
1/4 c. cold water
chiffon mix
3 egg whites
1/4 c. sugar
1/4 c. sugar again
1 Tbsp. lemon juice
baked pie crust
1 container Cool Whip

1
Combine pineapple, 1/2 cup sugar and salt.
2
Bring to boiling point.
3
Add cornstarch that has been dissolved in water.
4
Cook until thick and clear; remove from fire.
5
Combine egg whites and first 1/4 cup of sugar.
6
Beat until dry and stiff.
7
Gradually add the other 1/4 cup of sugar and beat until sugar is dissolved.
8
Fold pineapple mixture, that is still warm, into egg mixture.
9
Add lemon juice.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (No. 2) can crushed pineapple, 1/2 c. sugar, 1/2 tsp. salt, 4 Tbsp. cornstarch, and more.

Yes, Pineapple Chiffon Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pineapple Chiffon Pie

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