PINEAPPLE CHIFFON PIE

PINEAPPLE CHIFFON PIE

RECIPE SUBMITTED BY Joyce Anne Bacon

the pineapple version from the back of PET milk in the 40’s. PET Milk Pineapple Pie

One 9”pie shell, baked
1 small pkg. Lemon Jello
1 ¼ cups crushed pineapple, undrained
1/3 cup granulated sugar
1 cup undiluted evaporated milk
1 T lemon juice

Bring pineapple to boil; stir in Jello
until dissolved. Stir in sugar. Cool until 
almost stiff.

While mixture is cooling, freeze evaporated
milk in ice cube tray until ice crystals form around
the edges. 15 to 20 minute. Add lemon juice and
Beat at high speed with mixer in chilled bowl
until stiff.
Pour cooled gelatin mixture over whipped milk
and mix with mixer on low speed until blended.

Pile mixture in cooked pie shell and chill for at least 
2 hours before serving
I’m sure you could substitute strawberries for pineapple. Another note, this was back when ice cube trays were metal. If using plastic you may have to freeze longer. Also instead of a baked pie shell you could use the prepared graham cracker crust. My little secret…I made four of these last summer for a friend’s cook-out using prepared graham cracker crust and substituting a tub of cool whip for the evaporated milk. Everyone scarfed them up in nothing flat. Easy-Peazy