Pineapple volcano chiffon pie

Put the graham crackers in a ziploc bag and beat them into crumbs.

Blend the crumbs with the sugar and softened butter using a pastry blender, in the pie dish.

Spread the crust evenly along the base and sides with the back of a spoon and level the edges.

Bake about eight minutes in a 375 degree oven.

In a double boiler combine the gelatin, sugar, salt, water and the fork beaten egg yolks.

Add the canned crushed pineapple with its liquid, stir together, then heat thoroughly and cook five minutes to dissolve the gelatin and cook the yolks.

Remove from the heat, add the lemon rind and lemon juice, and chill the mixture until it mounds slightly when dropped from a spoon.

Beat the egg whites until frothy, then gradually add the sugar and beat until stiff peaks form.

Fold the whites into the gelatin mixture.

Spoon the mix into the graham cracker crust and chill until completely set.

Garnish with generous mounds of the dessert topping.

Spoon the remaining drained crushed pineapple into wells made in the mounds, to resemble a volcano.