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Pineapple Angel Pie Recipe

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This recipe for Pineapple Angel Pie, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ulatha Long Bridges
Added: Saturday, July 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 eggs, separated
pinch of salt
1/2 c. pineapple tidbits, drained
2 T. lemon juice
meringue shell
1/2 t. cream of tartar
1-1/4 c. sugar
1/2 t. grated lemon peel
1 c. heavy cream, whipped

Directions:
Directions:
Beat egg whites until foamy. Sprinkle with cream of tartar and salt. Beat until stiff. Add 1 c. sugar, 2 T. at a time and beat thoroughly after each addition. Continue beating until mixture is very glossy and will stand in stiff peaks. Spread in a well-greased (I use Crisco) and floured 9" (I use 10") pie plate pushing mix high on sides so that it resembles a pie shell. Bake in a slow oven, 300, for 40 minutes. Remove and allow to cool. Filling: Beat egg yolks until thick and lemon colored and gradually beat in remaining 1/4 c. sugar. Add pineapple (crushed can be used), lemon peel, juice and cook over boiling water until mixture is thick. Cool. Fold in whipped cream and spoon into cooled meringue shell. Chill for at least 4 hours or overnight if possible.

Number Of Servings:
Number Of Servings:
Serves 8

 

 

 

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