Ingredients
1-1/2 cups crushed vanilla wafers (about 45 wafers)1 cup sugar1/3 cup butter, melted1 package (3 ounces) lemon gelatin1-1/2 cups unsweetened pineapple juice1 egg, lightly beaten1-3/4 cups heavy whipping cream, whipped
Preparation
Combine the wafer crumbs, sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack.
In a small saucepan, combine the gelatin, pineapple juice and egg. Cook and stir over low heat until mixture is slightly thickened and a thermometer reads 160° (do not boil), about 10 minutes. Remove from the heat; transfer to a bowl. Cover and refrigerate for 30 minutes, stirring occasionally.
Fold whipped cream into filling. Spread evenly into crust. Refrigerate for 4 hours or until set.
