Ingredients:
- 2 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla
- 1/2 cup granulated sugar
- .
- Filling
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- dash salt
- 1 can (20 ounces) crushed pineapple with juice
- 2 tablespoons lemon juice
- 2 tablespoons butter
- 2 egg yolks, slightly beaten
- 1 cup whipping cream, whipped
Preparation:
Combine egg whites, cream of tartar, salt, and vanilla; beat until foamy. Gradually add the sugar, a tablespoon at a time, beating well after each addition, Beat until stiff and glossy. Spread on bottom and sides of buttered 9-inch pie pan. Bake at 275° for 1 hour. Cool away from drafts.
In a saucepan, combine the sugar, cornstarch, and salt. Gradually stir in crushed pineapple, lemon juice, and butter. Cook over medium heat, stirring constantly until thickened. Gradually add a little of the hot pineapple mixture to eggs, then return egg mixture back to hot mixture in saucepan. Cook for 1 to 2 minutes longer. Refrigerate and chill until cold. Fold into whipped cream. Pour into meringue shell. Chill for at least 2 hours before serving.
Serves 8.
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Pineapple Recipe Index
Pie Recipes
Dessert Recipes Index
Cake Recipes
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