Pineapple Chiffon Pie

• 1 1/2 cups crushed vanilla wafers (about 45 wafers)
• 1 cup sugar
• 1/3 cup butter, melted
• 3 ounces lemon gelatin
• 1 1/2 cups unsweetened pineapple juice
• 1 egg, beaten
• 1 3/4 cups heavy whipping cream, whipped

1. Combine the wafer crumbs, sugar and butter; press onto the bottom and up the sides of an ungreased 9-inch pie plate. Bake at 375 for 8-10 minutes or until lightly browned. Cool on a wire rack.
2. In a small saucepan, combine the gelatin, pineapple juice and egg. Cook and stir over low heat until mixture is slightly thickened and a therometer reads 160 (do not boil), about 10 minutes. Remove from the heat; transfer to a bowl. Cover and refrigerate for 30 minutes, stirring occasionally.
3. Fold whipped cream into filling. Spread evenly into crust. Refrigerate for 4 hours or until set.

vanilla wafers, sugar, butter, lemon gelatin, pineapple juice, egg, heavy whipping cream

Taken from www.food.com/recipe/pineapple-chiffon-pie-358787 (may not work)