Pastry for one 9 inch pie
1 (8 oz.) can pineapple slices, packed in unsweetened pineapple juice
1 env. unflavored gelatin
2 sm. sliced bananas
2 c. sliced strawberries
2 kiwi fruit, peeled and sliced

Heat oven to 475 degrees. Prick bottom and sides of pie crust thoroughly with fork. Bake until light brown; cool. Drain pineapple, reserving juice. Cut pineapple into small pieces and set aside. Add enough pineapple juice to the reserved juice to make 1 3/4 cups total liquid. In a small saucepan stir together pineapple liquid and gelatin, let stand 5 minutes. Stir over low heat until gelatin dissolves. Cover and chill until slightly thickened.

Spread 1/3 cup of the glaze over the bottom of the crust. Arrange sliced bananas over glaze. Top with another 1/3 cup of the glaze and arrange strawberries over glaze. Stir together pineapple pieces and remaining glaze, then spoon over strawberries. Chill for 2 to 4 hours or until set. Arrange kiwi fruit on pie before serving.