Grandmother’s Pineapple Chiffon Pie–aka Pineapple Cream Pie))

1 1/2 C milk
2 T flour
3/4 C drained crushed pineapple
3/4 C sugar
2 eggs, separated.

1 Baked and cooled pie crust.

Put milk on to heat. Mix sugar and flour. To the hot milk, stir in sugar mixture. Stir in beaten egg yolks. Boil until real thick (7-8 minutes.)

Remove from heat and add drained pineapple. Fold in beaten egg whites. Pour into baked pie crust.

Refrigerate until cool. Before serving, top with HOMEMADE whipped cream. (Not Cool Whip.) (I added that last part, but it makes a big difference.)

If you make this pie, let me know how it turns out. It was always one of my favorites. 🙂