Pineapple Chiffon Pie
A light and fluffy pineapple chiffon pie with creamy cottage cheese, fresh fruit flavors, and crunchy walnut topping, perfect for summer gatherings and dessert lovers seeking a refreshing treat.
Ingredients
- 6 oz. cottage cheese
- 1/2 cup plain yogurt
- 2 envelopes unflavored gelatin ⓘ
- 12 oz. can crushed pineapple packed in juice ⓘ
- 2 tablespoons walnuts ⓘ
- 1/2 lemon grated rind ⓘ
- 1 1/2 teaspoons vanilla extract ⓘ
- 4 drops almond extract ⓘ
- 2 tablespoons honey ⓘ
- 2 large egg whites ⓘ
- about 1 cup fresh orange juice ⓘ
Instructions
- Add enough orange juice from the can of crushed pineapple to make 1 1/2 cups of liquid.
- Bring the liquid to a simmering point.
- Add gelatin, stirring to dissolve.
- Let the mixture cool to room temperature.
- Combine cottage cheese, yogurt, and pineapple in a blender.
- Add lemon rind, vanilla extract, and almond extract, then puree on low speed for one minute.
- Pour the mixture into the cooled gelatin mixture and refrigerate until it begins to thicken.
- Beat egg whites until firm.
- Drop one-third of the beaten egg whites into the cheese mixture.
- Blend well with a whisk.
- Pour the remaining egg whites into the mixture and fold gently.
- Cool in the refrigerator until almost set, about 45 minutes.
- Turn the mixture into a baked pie shell.
- Sprinkle with chopped walnuts.
- Refrigerate the pie for two hours to set.
Nutrition & Diet Analysis (per serving)
504
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).