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Pineapple Chiffon Pie

Published May 05, 2008        by Nicole

If you've tried pineapple chiffon pie, but have never made it, you're in for a real treat. The recipe itself is pretty simple, so don't waste any time, try it yourself! And if it doesn't turn out just how you want, well, you can always order cookies...


  • 3 tablespoons cornstarch
  • 2 cups pineapple juice
  • 1 cup sugar
  • 1/8 teaspoon salt
  • 2 cups crushed pineapple
  • 4 egg whites
  • A baked pie shell


Mix the cornstarch with a little pineapple juice until smooth. Combine in a saucepan with the rest of the juice, half a cup of the sugar and the salt. Cook over low heat, stirring constantly, until thickened. Stir in the pineapple and cool.

Beat the egg whites until stiff but not dry; then beat in the remaining sugar. Fold into the pineapple mixture and fill the pie shell. Chill. Serves 6 to 8.