Fluffy Pineapple Pie

This is a low-fat dessert.

8 packages lemon Jell-O
8 cups boiling water
1 teaspoon salt
2 quarts canned crushed pineapple and juice
1/2 cup lemon juice
5 teaspoons grated lemon rind
24 egg whites
3 cup granulated sugar
8 baked 9-inch pie shells, or graham cracker pie shells

Stir Jell-O in boiling water until dissolved. Add salt, crushed pineapple, lemon juice and lemon rind. Chill until cold and syrupy. Check Jell-O mixture often so that it does not totally set.

Beat egg whites until stiff; add sugar gradually and continue beating until stiff enough to hold up in peaks. Fold into Jell-O mixture. Divide mixture evenly among baked pie shells. Chill until firm.

Serve plain or with whipped cream.

Makes 8 pies; 48 servings at 6 pieces per pie or 64 servings at 8 pieces per pie.