Pineapple Chiffon Pie - cooking recipe

Ingredients

1 pkg. gelatin
1/4 c. cold water
1 1/4 c. canned, crushed pineapple
1/2 c. sugar
4 eggs
1/4 tsp. salt
1 Tbsp. lemon juice

Preparation

Soak gelatin in cold water about 5 minutes. Beat egg yolks slightly. Add 1/4 cup sugar, pineapple, lemon juice and salt. Cook on low heat until of custard consistency. Add the softened gelatin, stirring thoroughly. Cool. When mixture begins to thicken, fold in stiffly beaten egg whites to which has been added the other 1/4 cup of sugar.
Fill baked pie shell and chill.