Serves: 8
Total Calories: 133
Dissolve the gelatin in the boiling water. Drain the pineapple and reserve the juice. Add the lemon juice and enough water to the pineapple juice to make 1 cup, add to the gelatin and chill until jelled.
Sprinkle the milk powder over the gelatin and beat with an electric mixer until the volume doubles. Fold into the pie shell and refrigerate for one hour before serving.
This Pineapple Chiffon Pie recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.
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