Pineapple Chiffon Pie - cooking recipe

Ingredients

1 1/2 cups crushed vanilla wafers (about 45 wafers)
1 cup sugar
1/3 cup butter, melted
3 ounces lemon gelatin
1 1/2 cups unsweetened pineapple juice
1 egg, beaten
1 3/4 cups heavy whipping cream, whipped

Preparation

Combine the wafer crumbs, sugar and butter; press onto the bottom and up the sides of an ungreased 9-inch pie plate. Bake at 375 for 8-10 minutes or until lightly browned. Cool on a wire rack.
In a small saucepan, combine the gelatin, pineapple juice and egg. Cook and stir over low heat until mixture is slightly thickened and a therometer reads 160 (do not boil), about 10 minutes. Remove from the heat; transfer to a bowl. Cover and refrigerate for 30 minutes, stirring occasionally.
Fold whipped cream into filling. Spread evenly into crust. Refrigerate for 4 hours or until set.