Pineapple Chiffon Pie
My grandma used to make this pie for every Thanksgiving and I was the only one who ate it over the Pecan or Pumpkin Pie. Fluffy pineapple chiffon topped with sweet whipped cream!
Soak the gelatin in the cold water.
Separate the egg yolks and whites.
Add ½ c. sugar and ½ c. pineapple juice to beaten egg yolks and cook in a double boiler until thick.
Add gelatin.
Add lemon zest and crushed pineapple. Cool.
Beat egg whites until stiff but not dry. Add ½ c. sugar gradually.
Fold cooked custard into egg whites and pour into crust. Cool in the fridge.
Top entire pie with whipped cream and dot with halved maraschino cherries.
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