This chiffon pie 's filling is gelatin based and cooked up on the stove with pineapple juice, egg yolks, and grated orange peel, adding wonderful flavor and texture. Sweetened whipped cream and stiff egg whites are folded in, and this then luscious fillin
INGREDIENTS (for 8 servings):
- 1 (9 inch) prepared graham cracker crust
- 1/2 (12 fluid ounce) can pineapple juice concentrate
- 1 (.25 ounce) package unflavored gelatin
- 1/4 cup cold water
- 4 egg yolks, beaten
- 1/2 cup white sugar
- 1/4 teaspoon salt
- 2 tablespoons orange zest
- 4 egg whites
- 1/4 cup white sugar
- 2/3 cup whipping cream, whipped
- 30 pineapple tidbits
- 6 maraschino cherries
Soften gelatin in water at least 5 minutes.
Simmer pineapple juice in a saucepan over low heat until it is reduced to 1/2 cup. Cool. Beat egg yolks into pineapple juice. Stir in gelatin and 1/2 cup sugar. Place pineapple mixture in the top of a double boiler. Cook for 10 minutes, stirring often. Remove from heat. Stir in salt and orange peel. Chill until mixture thickens, but do not let it set. It usually takes about 45 minutes.
Beat egg whites until frothy, then gradually add 1/4 cup sugar while continuing to heat. Beat until stiff peaks form. Fold in whipped cream. Fold egg white mixture into pineapple mixture, and spoon filling into cool pie shell. Chill.
Garnish with 6 pineapple flowers made by arranging 5 pineapple tidbits around a maraschino cherry center. Serve.