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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Light and refreshing! A nice dessert for the summertime. (Preparation time does not include cooling.) Ingredients:
1 cup crushed pineapple, undrained |
2 tablespoons lemon juice |
1 cup sugar |
1 pinch salt |
3 tablespoons cornstarch |
3 tablespoons water |
1 (8 ounce) carton cool whip free |
3 egg whites (cold) |
coconut flakes |
1 (9 inch) pie shells, baked |
Directions:
1. Mix pineapple, lemon, sugar and salt in pan over medium-hi heat.
2. Mix cornstarch and water.
3. When the mixture begins to boil, add cornstarch mixture.
4. Stir continuously until thickened.
5. Cool completely.
6. Beat egg whites in cold bowl until very stiff; fold into cooled pineapple mixture.
7. Place in pre-baked pie shell, and cover with cool whip.
8. Sprinkle coconut flakes on top.
9. Keep chilled.
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