Strawberry-Pineapple Chiffon Pie - cooking recipe

Ingredients

3 eggs, lightly beaten
1 c. sugar
1 (8 oz.) can crushed pineapple
1 small pkg. strawberry jello
1 large can evaporated milk (place in freezer 1 hour)
2 (9-inch) baked pie crusts

Preparation

Mix together in saucepan, eggs, sugar and crushed pineapple. Cook until thick; remove from heat.
Stir in 1 small package strawberry jello.
Place mixture in refrigerator to cool.
Remove the can of evaporated milk from freezer.
It should have been there at least 1 hour.
Pour milk into bowl and beat until stiff.
Fold into the cooked mixture.
Pour into 2 (9-inch) baked pie crusts and place in refrigerator until set (about 30 minutes).