|
Pineapple Cream Pie
Dorothy Powell, Kittanning, Armstrong County [from the Pittsburg paper]
"This is my own recipe, and it gets rave reviews from my family and church family."
* 1 can (20 ounces) crushed pineapple, undrained
* 2/3 cup granulated sugar
* 3 tablespoons cornstarch
* 1/2 cup water
* 3 large egg yolks
* 3 tablespoons cornstarch
* 9-inch baked pie shell
* Meringue (recipe follows)
In a saucepan, heat the pineapple and the sugar to the boiling point. Meanwhile, combine the cornstarch and water until
the cornstarch is dissolved. Set the pan off the heat and stir in the cornstarch mixture.
Stirring constantly, bring the mixture back to a boil. Remove a little of the hot mixture and add it to the egg yolks.
Stir the egg yolks into the pineapple mixture and, stirring constantly, bring it to the boiling point again. Let cool.
Heat the oven to 375 degrees. Turn the filling into the prepared pie shell. Prepare the meringue. Spread the meringue
around the edge of the crust before you fill in the center. Bake for 10-12 minutes, until browned.
Meringue
from "Joy of Cooking" . Measure out the ingredients before you start making this.
* 4 large egg whites, at room temperature
* 1/4 teaspoon cream of tartar
* 1/2 cup granulated sugar, preferably superfine
* 1/2 teaspoon vanilla
In a clean, grease-free glass or metal bowl, beat the egg whites, using the medium speed of a mixer, until foamy.
Add the cream of tartar and beat until soft peaks form. Very gradually beat in the sugar.
Continue beating on high speed until the peaks are stiff and glossy but not dry. Beat in the vanilla.
|
