PINEAPPLE CHIFFON PIE
1 cup sugar
1 (8-ounce) can crushed pineapple, with juice
1 package orange instant gelatin
1 (12-ounce) can evaporated milk, well chilled
2 baked pie shells or cookie crusts
Whipped topping (optional)
Bring eggs, sugar, and pineapple to a boil, stirring constantly. Remove from heat; stir in gelatin. Cool. In a large mixing bowl, beat cold evaporated milk until stiff. (Note: Evaporated milk will not whip if it is not chilled.) Fold in pineapple mixture and pour into crusts. May be served with a dollop of whipped topping.