| PINEAPPLE CLOUD PIE |
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One 9-inch pieClassic CRISCO Single Pie Crust Filling: 2 envelopes unflavored gelatin 1/2 cup sugar, divided 1/4 teaspoon salt 3 eggs, separated 1/2 cup water 1 can (20 ounces) crushed pineapple in pineapple juice, (undrained) 1/2 teaspoon grated lemon peel Whipped dessert topping Line a 9-inch pie plate with pastry; bake and cool. For Filling, mix gelatin, 1/4 cup sugar, and salt in the top of a double boiler. Beat egg yolks and water together. Drain pineapple; reserve the juice. Add egg yolk mixture, pineapple juice, and 1-1/3 cups pineapple to gelatin mixture and beat thoroughly; set remaining pineapple aside. Set double-boiler top over boiling water and cook for 5 minutes, stirring constantly. Remove from water; blend in lemon peel and lemon juice. Chill, stirring occasionally, until mixture mounds slightly. Beat egg whites until frothy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Fold into gelatin mixture. Turn filling into the baked pie shell; chill. Decorate pie with whipped topping and remaining pineapple. |
