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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is a cross between a lemon chiffon and a lemon meringue. This is a BH&G recipe...from years ago..Won first prize in a contest. Ingredients:
1 unbaked 9 inch pie shell |
1 can crushed pineapple, drained (8 1/4 ounces) |
1/4 cup packed brown sugar |
1/4 cup flaked coconut |
2 tablespoons butter, softened |
1 package regular lemon pudding mix (4 serving size) |
1/2 cup sugar |
1 3/4 cups water |
2 slightly beaten egg yolks |
2 tablespoons lemon juice |
1 tablespoon butter |
2 egg whites |
1/4 cup sugar |
toasted coconut (optional) |
Directions:
1. Combine drained pineapple, brown sugar, 1/4 cup coconut and the 2 tablespoons butter; spread over bottom of pastry shell.
2. Cover edge of pastry with foil; bake in 425 oven for 15 minutes, removing foil after first 5 munites of baking;cool.
3. Meanwhile, in saucepan combine pudding mix and the 1/2 cup sugar.
4. Stir in the water and yolks; cook and stir till bubbly; remove from heat.
5. Stir in lemon juice and the remaining butter.
6. Cover with plastic wrap; cool, stirring occasionally.
7. Beat egg whites on high speed of mixer to soft peaks; gradually beat in remaining sugar to stiff peaks.
8. Fold whites into cooled filling; fold into pastry shell.
9. Chill at least 4 hours.
10. Garnish with toasted coconut, if desired..
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