Lemon Chiffon Pie - cooking recipe

Ingredients

1 (3 oz.) pkg. lemon jello
1/2 c. hot water
1 c. sugar
1 c. evaporated milk (have milk very cold)
1 small can crushed pineapple
baked pie crust

Preparation

Dissolve lemon jello, 1/2 cup hot water and 1 cup sugar. Cool.
Whip stiff 1 cup evaporated milk (have milk very cold). Fold in crushed pineapple.
Fold into lemon mixture.
Pour into baked pie crust.
Makes 2 pies.
Refrigerate for 2 hours.