Pineapple Volcano Chiffon Pie Shopping List:
2 envelopes unflavored gelatin
½ cup sugar
¼ teaspoon salt
3 egg yolks, fork beaten
½ cup water
1 can (20 ounces) crushed pineapple (undrained)
¼ teaspoon grated lemon
1 tablespoon lemon juice
3 egg whites
Frozen dessert topping, thawed, or whipped dessert topping
1 baked 9-inch graham cracker crust
1 can (8 ¼ ounces) crushed pineapple, drained
Pineapple Volcano Chiffon Pie Preparation Instructions:
1. Mix gelatin, ¼ cup sugar, and salt in the top of a double boiler.
2. Beat egg yolks and water together. Stir into gelatin mixture along with undrained pineapple.
3. Set over boiling water. Thoroughly beat mixture and continue cooking 5 minutes to cook egg yolks and dissolve gelatin, stirring constantly.
4. Remove from water; mix in lemon peel and juice. Chill. stirring occasionally until mixture mounds slightly when dropped from a spoon.
5. Beat egg whites until frothy. Gradually add remaining ¼ cup sugar, beating until stiff peaks are formed. Fold into gelatin mixture.
6. Turn filling into crust: chill.
7. Garnish pie with generous mounds of the dessert topping. Spoon on remaining crushed pineapple to resemble “volcanoes.”
Pineapple Volcano Chiffon Pie Recipe: ONE 9-INCH PIE
Pineapple Volcano Chiffon Pie