Fluffy Pineapple Pie

This is a low-fat dessert.

Yield: 8 pies; 48 servings at 6 pieces per pie or 64 servings at 8 pieces per pie

Ingredients

• 8 small boxes 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 cups granulated sugar
• 8 baked 9 inch pie shells or Graham cracker pie shells

Instructions

1. Stir Jell-O in boiling water until dissolved. Add salt, crushed pineapple, lemon juice and lemon rind.
2. Chill until cold and syrupy. Check Jell-O mixture often so that it does not totally set.
3. 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.
4. Chill until firm.
5. Serve plain or with whipped cream.