Pineapple Chiffon Pie

This light and fruity pie can be made ahead and

is the perfect dessert after a heavy holiday meal.

It's also a great addition to a summer Barbeque.

For the crust:

• 1 cup graham cracker crumbs
• 1/2 cup medium shred coconut
• 3 tablespoons sugar
• 1/3 cup melted butter

For the filling:

• 1 8 oz. can crushed pineapple
• water
• 1 envelope unflavored gelatin
• 1/3 cup sugar (first amount)
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 3 egg whites  (if you are pregnant or have a compromised immune system or will serve this to children, it is recommended that you use pasteurized egg whites)
• 1/3 cup sugar (second amount)
• 1/2 pint heavy cream
• 1 tablespoon icing sugar
• 1/2 - 1 cup toasted coconut

For the Crust:

1. Mix all ingredients in a bowl until well blended.
2. Press into bottom and up sides of a 9 inch pie plate.
3. Refrigerate.

For the Filling:

1. Drain pineapple, reserving juice.
2. Place juice in measuring cup and add water to make 1 1/4 cups liquid.
3. Pour into medium sized saucepan.
4. Sprinkle gelatin over liquid and let stand to soften for about 2 or 3 minutes.
5. Add 1/3 cup sugar and stir over medium heat until gelatin is dissolved and mixture comes to a boil.
6. Pour into a medium sized bowl and add pineapple, lemon zest and juice, stirring to blend.
7. Refrigerate, stirring every 5 minutes or so until it begins to gel. The consistency should be similar to unbeaten egg whites.
8. In another bowl, beat egg whites until soft peaks form.
9. Add 1/3 cup sugar a little at a time, beating until stiff and glossy.
10. Add beaten egg whites to pineapple mixture, folding until white streaks disappear.
11. Refrigerate.
12. In another bowl, whip cream until stiff peaks form.
13. Remove 1 cup whipped cream and set aside for topping.
14. Add remaining whipped cream to pineapple/egg white mixture and continue folding until well mixed.
15. Pile pineapple mixture into prepared crust.
16. Add 1 tablespoon icing sugar to reserved 1 cup whipped cream, beat briefly.
17. Place in a piping bag with a large tip and pipe a circle of rosettes around edge of pie.
18. Pipe a few more in the center of the pie.
19. Sprinkle toasted coconut in center of pie and refrigerate for at least 2 hours.
20. Serves 8.

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