Pineapple Fluff Pie - cooking recipe

Ingredients

1 envelope Knox gelatine
1/4 c. cold water
1 c. crushed pineapple, drained
1/3 c. sugar
1/2 pt. whipping cream
4 eggs
few grains salt
1 Tbsp. lemon juice

Preparation

Soak gelatine in cold water 5 minutes.
Beat egg yolks with 1/4 cup sugar.
Add pineapple, lemon juice and salt.
Cook on low heat until consistency of custard.
Add softened gelatine, stir and cool.
Beat egg whites until white and foamy.
Add remaining sugar gradually and continue beating until glossy and holds soft peaks. When mixture begins to thicken, fold in egg whites.
Beat whipping cream and fold in.
Pour into baked pie crust and refrigerate.