3/4 cup evaporated milk
1 cup crushed pineapple, drained
1/4 cup sugar
1/2 tsp salt
1 egg, beaten
1/3 cup lemon flavored gelatin
1 cup creamed style cottage cheese, sieved
1 baked 9″ pie shell
Chill milk in a bow in refrigerator.
Combine pineapple, sugar, salt and egg in a heavy saucepan. Cook over low heat while stirring constantly until thickened. Remove from heat. Add gelatin; Stir until well dissolved.
Beat milk until thick and fluffy. Fold in the pineapple mixture and then fold in the cottage cheese.
Chill for 20 minutes. Fill the baked pie shell with mixture. Chill for several hours before cutting.
Makes 6 servings.