Pineapple Posy Chiffon Pie

• 1 9 inch prepared graham cracker crust
• 1/2 fluid 12 oz (336 grm). can pineapple juice concentrate
• 1/4 oz (7 grm). package unflavored gelatin
• 1/4 cup (60 ml) cold water
• 4 egg yolks, beaten
• 1/2 cup (125 ml) white sugar
• 1/4 tsp (1 ml) salt
• 2 tbsp (30 ml) orange zest
• 4 egg whites
• 1/4 cup (60 ml) white sugar
• 2/3 cup (150 ml) whipping cream, whipped
• 30 pineapple tidbits
• 6 maraschino cherries

1. Soften gelatin in water at least 5 minutes.
2. Simmer pineapple juice in a saucepan over low heat until it is reduced to 1/2 cup (125 ml).
3. Cool.
4. Beat egg yolks into pineapple juice.
5. Stir in gelatin and 1/2 cup (125 ml) sugar.
6. Place pineapple mixture in the top of a double boiler.
7. Cook for 10 minutes, stirring often.
8. Remove from heat.
9. Stir in salt and orange peel.
10. Chill until mixture thickens,but do not let it set (It usually takes about 45 minutes).
11. Beat egg whites until frothy.
12. Gradually add 1/4 cup (60 ml) sugar while continuing to beat.
13. Beat until stiff peaks form.
14. Fold in whipped cream.
15. Fold egg white mixture into pineapple mixture.
16. Spoon filling int cool pie shell.
17. Chill.
18. Garnish with 6 pineapple flowers made by arranging 5 pineapple tidbits around a maraschino cherry center.
19. Serve.

graham cracker crust, fluid, unflavored gelatin, cold water, egg yolks, white sugar, salt, orange zest, egg whites, white sugar, whipping cream, pineapple, maraschino cherries

Taken from online-cookbook.com/goto/cook/rpage/000D52 (may not work)