Instructions: Method:
1. Soften gelatin in water at least 5 minutes.

2. 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.

3. 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.

4. Garnish with 6 pineapple flowers made by arranging 5 pineapple tidbits around a maraschino cherry center. Serve.

Makes 1 - 9 inch pie

A pineapple chiffon pie.

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