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June 30, 2010

Pineapple Chiffon pie

Pineapple Chiffon Pie
Pineapple Chiffon pie
For Crust:

Cookies finely crushed 2 cups
Margarine or butter melted 1/2 cup
Corn syrup 4 tablespoons

For Pineapple Chiffon:

Pineapple juice 2 cups
Corn starch 3 tablespoons
Lemon juice 2 teaspoons
Crushed pineapples drained 1 can
Walnuts 100 grams chopped
Cream 250 ml
Caster sugar 2 tablespoons


Cookie Crust:

Crush the cookies add butter and corn syrup in it. And mix it well. It should be moist enough that all the ingredients will be hold together, if necessary add a little water. Press into a 9 inches pie plate and set it in freezer.


In pine apple juice add corn starch and lemon juice and put it in a pan. Stir well to mix the corn starch and turn on heat to bring the liquid boil. Stir constantly until the juice becomes clear and thick. Allow it to cool. Now add crushed pineapple pieces and walnuts and let the mixture completely cool and set to a firm texture.

Whip the cream with caster sugar. Now put the pineapple walnut mixture on the cookie crust and garnish it with the cream and pineapple pieces. Keep it in refrigerator for 2-4 hours t set.