Pineapple Chiffon Pie

Crust: Melt 1/3 cup butter (5 Tbsp) in pie pan. Add 1/4 cup sugar and 1 cup fine corn flakes. Mix thoroughly right in the pan. Press mixture evenly and firmly around sides and bottom of 9 or 10-inch pie pan.

Filling: Cook over boiling water 4 beaten egg yolks, 1/2 cup sugar, 1 Tbsp lemon juice and 1/2 cup pineapple juice until of custard consistency.

Pour into a bowl 1/2 cup cold water and sprinkle 1 Tbsp plain gelatin on top of this. Add to hot custard and stir until dissolved. Cool. When mixture begins to thicken, fold in 4 stiffly beaten egg whites to which has been added 1/2 cup sugar

Fill: pie shell and chill in refrigerator. Just before serving, spread whipped cream over filling.