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

Heat oven to 475 degrees. Prick bottom and sides of pie crust thoroughly with fork. Bake until light brown, 8 to 10 minutes; cool. Drain pineapple, reserving juice. Cut pineapple into small pieces and set aside. Add enough unsweetened pineapple juice (about 1 1/2 cups) to the reserved juice to make 1 3/4 cups total liquid.

In a small saucepan stir together pineapple liquid and gelatin, then let stand 5 minutes. Stir over low heat until gelatin dissolves. Cover and chill until slightly thickened (partially set).

Spread 1/3 cup of the glaze over the bottom of the crust. Slice bananas and arrange 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. Before serving, arrange kiwi fruit on pie.