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Strawberry Pineapple Icebox Pie

1 1/2 cups vanilla wafer or graham cracker crumbs

1/3 cup butter, melted

1 (3-ounce) box strawberry gelatin
1 (8-ounce) can crushed pineapple, drained
1 cup sugar
2 eggs, beaten
1 teaspoon vanilla extract
1 (12-ounce) can evaporated milk, well chilled

1. Combine wafer crumbs and butter together thoroughly. Press into 9-inch pie plate. Chill until set.
2. Combine gelatin and pineapple in a medium saucepan, stirring until gelatin is dissolved.
3. Stir in sugar and the beaten eggs. Heat mixture until it begins to boil; remove from heat and cool completely.
4. With an electric mixer, beat evaporated milk until stiff; stir in vanilla. Fold into cooled pineapple mixture.
5. Pour into prepared pie crust. Chill for 3 to 4 hours before serving.

Makes 8 servings.