Post by chief_cook2 on Mar 13, 2003 13:10:24 GMT -6
1 baked 9 inch pie shell
3 tbls cornstarch
1 cup plus 2 Tbls sugar
3/4 tsp salt
2 14-oz cans crushed pineapple or 3 and 1/3 cups pineapple
3 eggs seperated
1 1/2 tbls lemon juice
Combine cornstarch, 6 tbsl of the sugar and salt in saucepan. Add
pineapple and cook until clear and thickened. While stirring
constantly. Beat egg yolks and 6 Tbls of suar; add to cornstarch
mixture and cook, while stirring, 1 minute longer. Cool. Then add
lemon juice and pour into baked pie shell. Top with meringue made by
beating egg whites until they are stiff; then add remaining 6 tbls
sugar and beat until very stiff. Bake in a 300 degree oven for 30
minutes.
3 tbls cornstarch
1 cup plus 2 Tbls sugar
3/4 tsp salt
2 14-oz cans crushed pineapple or 3 and 1/3 cups pineapple
3 eggs seperated
1 1/2 tbls lemon juice
Combine cornstarch, 6 tbsl of the sugar and salt in saucepan. Add
pineapple and cook until clear and thickened. While stirring
constantly. Beat egg yolks and 6 Tbls of suar; add to cornstarch
mixture and cook, while stirring, 1 minute longer. Cool. Then add
lemon juice and pour into baked pie shell. Top with meringue made by
beating egg whites until they are stiff; then add remaining 6 tbls
sugar and beat until very stiff. Bake in a 300 degree oven for 30
minutes.