Pineapple Chiffon Pie
Delight your taste buds with this luscious Pineapple Chiffon Pie, a light and airy tropical dessert perfect for any occasion. Featuring a buttery graham cracker crust, a velvety filling made with sweet crushed pineapple and a touch of whipped cream, and a cloud-like meringue folded in for extra fluffiness, this pie is a showstopper. The recipe is simple yet impressive, combining a refreshing pineapple flavor with a beautiful, no-bake filling that sets perfectly in the fridge. Ready in just 30 minutes of prep time and a short bake for the crust, this chilled pie is an ideal make-ahead treat for summer gatherings, holidays, or whenever you crave a taste of sunshine! Garnished with extra whipped cream or fresh pineapple slices, every bite is a delightful burst of tropical sweetness.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 3 tablespoons Granulated sugar (for crust)
- 6 tablespoons Unsalted butter, melted
- 20 ounces Crushed pineapple, canned (with juice)
- 0.75 cups Granulated sugar (for filling)
- 1 packet Unflavored gelatin
- 3 Egg whites
- 0.25 cups Granulated sugar (for meringue)
- 0.75 cups Heavy cream, whipped
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, mix the graham cracker crumbs, 3 tablespoons of sugar, and melted butter until well combined.
Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan to form the crust.
Bake the crust in the preheated oven for 8-10 minutes, then let it cool completely.
Drain the crushed pineapple, reserving 1/2 cup of the juice.
In a medium saucepan, combine the drained pineapple, 3/4 cup of sugar, and the reserved pineapple juice. Cook over medium heat until the mixture begins to simmer.
Sprinkle the gelatin over the pineapple mixture, stirring well to dissolve completely. Remove the saucepan from heat and let the filling cool to room temperature.
In a clean bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add 1/4 cup of sugar and continue beating until stiff peaks form.
Gently fold the meringue (beaten egg whites) into the cooled pineapple mixture until no streaks remain.
Fold in the whipped cream until evenly combined.
Pour the filling into the prepared crust, smoothing the top with a spatula.
Refrigerate the pie for at least 4 hours, or until the filling is set.
Slice and serve chilled. Optionally, garnish with additional whipped cream or fresh pineapple slices.
Nutrition Facts
Calories |
3310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.6 g | 196% | |
| Saturated Fat | 89.6 g | 448% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 1327 mg | 58% | |
| Total Carbohydrate | 468.0 g | 170% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 365.1 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 305 mg | 23% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1072 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
