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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Makes 9 pie see recipe for cook time. Ingredients:
baked 9 pie shell |
1 1/3 c. sugar |
1/3 c. cornstarch |
1 2/3 c. canned pineapple juice |
5 eggs, separated |
2 tblsp. butter or margarine |
1/2 tsp. salt |
1/2 tsp. cream of tartar |
Directions:
1. Blend 3/4 c. sugar, cornstarch and pineaple juice together.
2. Cook, stirring, until mixture begins to thickens.
3. Continue cooking over low heat, stirring often, until mixture is clear and very thick, about 10 minutes.
4. Blend a little of the hot mixture into egg yolks, well beaten.
5. Return to hot pineapple mixture and cook 2 to 3 minutes longer.
6. Remove from heat.
7. Beat in butter, Cool.
8. Beat egg whites, salt and cream of tartar until soft peaks form when beater is lifted.
9. Gradually beat in remaining sugar until stiff peaks form.
10. Gently fold about half the meringue mixture into cooled pineapple custard.
11. Turn into pie shell.
12. Swirl remaining meringue over top of pie, completely covering filling.
13. Bake in moderate overn (350 degrees F.) until lightly browned, about 15 minutes.
14. Cool completely before cutting.
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