Fluffy Pineapple Pie

This is a low-fat dessert.


  • 8 packages 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


  1. Stir Jell-O in boiling water until dissolved. Add salt, crushed pineapple, lemon juice and lemon rind.
  2. Chill until cold and syrupy. Check Jell-O mixture often so that it does not totally set.
  3. 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.
  4. Chill until firm.
  5. Serve plain or with whipped cream.

Makes 8 pies; 48 servings at 6 pieces per pie or 64 servings at 8 pieces per pie.