Heavenly Pineapple Pie

Serves: 6
Total Calories: 376


1 (9-inch) pie crust
1 (20-ounce) can crushed pineapple with juice
pineapple juice and water to make 1 cup
2/3 cup sugar, divided
1 envelope unflavored gelatin
1/4 teaspoon salt
4 large eggs, separated
2 tablespoons lemon juice
1/2 teaspoon lemon peel


Prepare, bake, and cool pie crust. Drain and save juice from pineapple, pressing out excess juice with back of spoon. Add water to measure 1 cup. Mix 1/3 cup sugar with gelatin and salt in small saucepan. Beat egg yolks with 1 cup pineapple juice. Stir into gelatin-sugar mixture. Cook over very low heat, stirring constantly, about 10 minutes, until mix coats a spoon. Remove from heat. Stir in drained pineapple, lemon juice, and lemon rind. Cool until mix begins to jell. Beat egg whites to soft peaks. Gradually beat in remaining sugar (1/3 cup), beating to a stiff meringue. Gently fold into pineapple mix. Spoon into shell. Chill until firm.

Fun Fact: In colonial times, pineapples were recognized as a symbol for hospitality. Sea captains would bring this exotic fruit home from their journeys and mount it on the fence post to indicate they were at home and available to receive visitors.

Nutritional Facts:

Serves: 6
Total Calories: 376
Calories from Fat: 71

This Heavenly Pineapple Pie recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Best of the Best from the East Coast Cookbook Cookbook:
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