Remove 2 tablespoon syrup from pineapple. Sprinkle with gelatin. Set aside. In glass bowl, microwave crushed pineapple 45 seconds on HIGH. Mix 2/3 cup sugar, cornstarch, salt, and 1/4 cup water. Stir into heated pineapple. Microwave 4 1/2 to 5 minutes on HIGH stirring periodically until mixture becomes thick and clear.
2.
In small bowl, beat egg yolks with lemon juice. Stir 1 tablespoon of hot fruit into yolks; stir yolks into fruit. Microwave an additional 15 seconds on HIGH. Stir mixture, then spoon 1 cup of pineapple filling over bottom of baked pie shell. Set aside 1/2 cup of filling for topping. Stir softened gelatin into remaining filling. Cool until mixture begins to thicken.
3.
Beat egg whites to soft peak stage. Gradually beat in remaining 1/3 cup sugar to stiff meringue. Beat whipping cream to soft peak stage, fold into egg whites then into cooled filling. Chill until mixture begins to hold shape when spooned lightly. Heap over pineapple layer in pie shell. Whirl remaining 1/2 cup filling into top layer. Chill until firm at least 3 hours. Yield: 8 servings
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By
Loriblewis
