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Pineapple Chiffon Pie Recipe
|Pineapple juice||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
|Pineapple||2 Cup (32 tbs), crushed|
|Pie shell||9 Inch (Baked)|
Serving size: Complete recipe
Calories 1568 Calories from Fat 80
% Daily Value*
Total Fat 9 g13.8%
Saturated Fat 3.1 g15.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 579.6 mg24.1%
Total Carbohydrates 365 g121.8%
Dietary Fiber 6.4 g25.6%
Sugars 283.1 g
Protein 17 g34.5%
Vitamin A 4.3% Vitamin C 627.9%
Calcium 12.2% Iron 17.5%
*Based on a 2000 Calorie diet
1 In a bowl, combine the cornstarch with a little pineapple juice, mixing until smooth.
2 In a saucepan, combine with the rest of the juice, 1/2 cup of the sugar and the salt.
3 Gradually cook over low heat, stirring constantly, until thick.
4 Stir in the pineapple and allow to cool.
5 In a bowl, beat the egg whites until stiff but not dry.
6 Gradually, beat in the remaining sugar.
7 Gently, fold into the pineapple mixture.
8 Fill the pie shell with the prepared mixture.
9 Allow to chill.
10 Cut and serve.