Pineapple Chiffon pie

A light, airy, and refreshing tropical dessert perfect for any occasion!

Servings: 8 slices

Total Time: 4 hours (including chilling time)

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Ingredients:

For the Crust:

• 1 ½ cups graham cracker crumbs (or crushed digestive biscuits)
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Filling:

• 1 can (20 oz) crushed pineapple, drained
• ½ cup pineapple juice (reserved from the can)
• ½ cup granulated sugar
• 1 tablespoon lemon juice
• 1 envelope unflavored gelatin (about 2 ½ teaspoons)
• 3 egg yolks
• 3 egg whites
• ¼ teaspoon salt
• ¼ cup powdered sugar
• ½ cup heavy whipping cream (chilled)
• 1 teaspoon vanilla extract

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Instructions:

1. Prepare the Crust:

1. In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
2. Press the mixture into a 9-inch pie dish, covering the bottom and sides evenly.
3. Chill in the refrigerator while preparing the filling.

2. Make the Pineapple Mixture:

4. In a saucepan, combine drained crushed pineapple, pineapple juice, granulated sugar, and lemon juice over medium heat. Stir occasionally.
5. Sprinkle the gelatin over the mixture and stir until completely dissolved.
6. Remove from heat and allow it to cool to room temperature.

3. Prepare the Fluffy Chiffon Filling:

7. In a mixing bowl, beat egg whites and salt until soft peaks form. Gradually add powdered sugar and beat until stiff peaks form.
8. In a separate bowl, whip the heavy cream with vanilla extract until fluffy.
9. Gently fold the whipped cream and beaten egg whites into the cooled pineapple mixture.

4. Assemble & Chill:

10. Pour the chiffon mixture into the prepared pie crust and spread evenly.
11. Refrigerate for at least 3-4 hours, or until set.

5. Serve:

12. Garnish with whipped cream, pineapple slices, and toasted coconut (optional) before serving.
13. Slice and enjoy this light and tropical dessert! 🍍✨

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Nutritional Values (Per Slice):

• Calories: ~280 kcal
• Carbohydrates: ~38g
• Protein: ~4g
• Fats: ~13g
• Sugar: ~25g
• Fiber: ~1g