Cooking for a Crowd Recipes
Fluffy Pineapple Pie
This is a low-fat dessert.
Yield: 8 pies; 48 servings at 6 pieces per pie or 64 servings at 8 pieces per pie
Ingredients
- 8 small boxes lemon Jell-O
- 8 cups boiling water
- 1 teaspoon salt
- 2 quarts canned crushed pineapple and juice
- 1/2 cup lemon juice
- 5 teaspoons grated lemon rind
- 24 egg whites
- 3 cups granulated sugar
- 8 baked 9 inch pie shells or Graham cracker pie shells
Instructions
- Stir Jell-O in boiling water until dissolved. Add salt, crushed pineapple, lemon juice and lemon rind.
- Chill until cold and syrupy. Check Jell-O mixture often so that it does not totally set.
- Beat egg whites until stiff; add sugar gradually and continue beating until stiff enough to hold up in peaks. Fold into Jell-O mixture. Divide mixture evenly among baked pie shells.
- Chill until firm.
- Serve plain or with whipped cream.