Pineapple Cream Pie (Chiffon Pineapple Cream Pie)

Soak the gelatin in cold water

Heat the egg yolks slightly, lemon juice, 1/2 cup of sugar, and mashed pineapple in a bain-marie, stirring until it thickens

Cook, stirring until the mixture thickens

Add the softened gelatin, stir well until dissolved

Let cool

Beat the whites until frothy

Gradually add the remaining sugar (1/4 cup) and beat until stiff peaks form

Add the pineapple mixture cooled to room temperature and place in a prepared pan with biscuit dough

Chill in the refrigerator for several hours

Before serving, cover with whipped cream.