Fluffy Pineapple Pie

A low fat dessert

8 pkg. lemon Jell-O
8 c. boiling water
1 tsp. salt
2 qt. canned crushed pineapple and juice
1/2 c. lemon juice
5 tsp. grated lemon rind
24 egg whites
3 c. sugar
8 baked 9-inch pie shells, or graham cracker pie shells

 Stir Jell-O in boiling water until dissolved. Add salt, crushed pineapple, 
lemon juice and lemon rind. Chill until cold and syrupy.   
Check Jell-O mixture often so that it does not totally set. 
Beat egg whites until stiff; add sugar gradually and continue beating 
until stiff enough to hold up in peaks. Fold into Jell-O mixture. 
Divide mixture evenly between baked pie shells. Chill until firm. 
Serve plain or with whipped cream.
 
Makes 8 pies;  48 servings at  6 pieces per pie or 64 servings at  8 pieces per pie.

NOTE:  Egg whites are sometimes available in a 1 liter milk carton, ready to use.
Check with the food service/grocery people in your area.