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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A friend got this from an old magazine Ingredients:
2 cups canned crushed pineapple, drained |
1/4 cup galliano |
3 tablespoons sugar |
1 tablespoon cornstarch |
1 tablespoon butter |
1 teaspoon lemon juice |
2 egg yolks |
1 baked 9 inch pie shell |
3 egg whites |
1/8 teaspoon cream of tartar |
1/3 teaspoon salt |
6 tablespoons superfine sugar |
Directions:
1. Place pineapple in medium saucepan with Galliano, sugar, cornstarch, butter and lemon juice.
2. Cook, stirring constantly, until thick.
3. Beat egg yolks lightly and stir in some of the hot pineapple mixture.
4. Quickly stir yolk mixture back into pineapple in saucepan.
5. Cook over low heat, stirring, until filling is thick, about 1 minute.
6. Cool slightly and pour into baked crust.
7. Preheat oven to 350.
8. Beat egg whites until foamy.
9. Add cream of tartar and salt.
10. Beat in sugar 1 T at a time and continue beating until stiff and glossy.
11. Spread meringue on slightly warm filling, swirling into peaks and making sure all edges are completely sealed (this prevents it from shrinking).
12. Bake about 15 minutes, or until meringue is delicately browned on tips.
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