Pineapple chiffon pie

*A special note to Chris: This recipe calls for softened gelatin*

What you’ll need:

• 4 eggs, separated
• 1 c sugar, divided
• juice of half a lemon
• 1 c pineapple, cut into small chunks
• 1/2 c cream
• pinch of salt
• 1 tsp vanilla
• 1 (4 oz) pkg gelatin softened in 1/4 c water (stir gelatin and water together and allow to sit for approximately 5 minutes)
• 1 (9″) pie crust, baked and cooled

In a heavy saucepan over medium heat, cook and stir the egg yolks, 1/2 c sugar, lemon juice, cream, salt, pineapple chunks and vanilla until it is slightly thickened. Remove from heat and whisk in softened gelatin. Allow to cool. Beat the egg whites until fluffy and then gradually beat in the remaining 1/2 c sugar until stiff peaks form.* Fold into cooled custard. Pour into cooled pie crust and chill for at least one hour. Serve each slice topped with whipped cream. Makes 1 pie.

*If you allow the egg whites to come to room temperature, they will beat up much fluffier.

Cost:
eggs (18 count) -$1.47
sugar – $2.42
lemons – $1.99/4
pineapple – $1.09
cream – $1.12
vanilla (2 oz) – $1.96
gelatin – $0.99
frozen pie shells (2) – $1.88
Total – $4.58

Just a tip

If a recipe calls for “softened gelatin” or “quick gelatin”,  that just means you soak the gelatin in 1/2 – 1/4 cup of cold water before you make the recipe.

Just a tip

When a recipe calls for buttered crumbs don’t panic! Just mix together equal amounts of butter and crumbs.

Just a tip

Many recipes call for wine. If you don’t want to use wine in your cooking, you can substitute water in equal amounts. It will change the taste of your recipe though, from a little to dramatically depending on the recipe.

Just a tip

Dark pans absorb more heat and cause your food to cook quicker. When baking cookies you should not use a dark colored pan because it will make the bottoms too brown.