Pineapple chiffon pie

*A special note to Chris: This recipe calls for softened gelatin*

What you'll need:

• 4 eggs, separated
• 1 c sugar, divided
• juice of half a lemon
• 1 c pineapple, cut into small chunks
• 1/2 c cream
• pinch of salt
• 1 tsp vanilla
• 1 (4 oz) pkg gelatin softened in 1/4 c water (stir gelatin and water together and allow to sit for approximately 5 minutes)
• 1 (9") pie crust, baked and cooled

In a heavy saucepan over medium heat, cook and stir the egg yolks, 1/2 c sugar, lemon juice, cream, salt, pineapple chunks and vanilla until it is slightly thickened. Remove from heat and whisk in softened gelatin. Allow to cool. Beat the egg whites until fluffy and then gradually beat in the remaining 1/2 c sugar until stiff peaks form.* Fold into cooled custard. Pour into cooled pie crust and chill for at least one hour. Serve each slice topped with whipped cream. Makes 1 pie.

*If you allow the egg whites to come to room temperature, they will beat up much fluffier.

Cost:
eggs (18 count) -$1.47
sugar - $2.42
lemons – $1.99/4
pineapple – $1.09
cream – $1.12
vanilla (2 oz) - $1.96
gelatin – $0.99
frozen pie shells (2) - $1.88
Total - $4.58