"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Aloha Style Lemon Pie Recipe

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This recipe for Aloha Style Lemon Pie, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Grace Corvelli
Added: Thursday, January 4, 2007


1 - 8-1/4 ounce can crushed pineapple, drained
1/4 cup packed brown sugar
1/4 cup flaked coconut
2 tablespoons softened butter or margarine
1 unbaked 9-inch pastry shell

1 - 4 serving size package regular lemon pudding mix
1/2 cup granulated sugar
1-3/4 cups water
2 slightly beaten egg yolks
2 tablespoons lemon juice
1 tablespoon butter or margarine

2 egg whites
1/4 cup granulated sugar
toasted coconut ( optional )

a small bowl combine pineapple, brown sugar, the 1/4 cups coconut and the 2 tablespoons butter; spread over bottom of the pastry shell
cover edge of pastry with foil
bake in a 425 degree oven for 15 minutes, removing foil after first 5 minutes of baking. remove from oven and cool

meanwhile in a medium saucepan combine pudding mix and the 1/2 cup granulated sugar.
stir in water and egg yolks; cook and stir until bubbly
remove from heat
stir in lemon juice and remaining butter.

cover with clear plastic wrap; cool, stirring occasionally

in a small mixer bowl beat egg whites with electric mixer at high speed until soft peaks form; gradually beat in remaining sugar until stiff peaks form

fold whites into cooled filling; pile into pastry shell
chill at least 4 hours
garnish with toasted coconut, if desired




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