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PINEAPPLE MERINGUE PIE Recipe

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This recipe for PINEAPPLE MERINGUE PIE, by , is from WITH LOVE FROM THE THROGMARTIN FAMILY KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
JO THROGMARTIN (MAMS)
Added: Thursday, August 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups of crushed pineapple, drained of its juice
1 tablespoon cornstarch
3 tablespoons sugar
1 teaspoon lemon juice
1 teaspoon butter.
1 9-inch pie shell, baked

Directions:
Directions:
1. Bake: a 9-inch pie shell
2. In a saucepan put: 2 cups canned crushed pineapple, drained of its juice, and 1 tablespoon butter. Cook stirring frequently, until thick.
3. Separate: 2 eggs. Beat yolks lightly. Pour a little of the pineapple mixture over the yolks, beat, and stir into the saucepan.
4. Cook mixture over low heat, stirring constantly, for 1 minute, or until yolks have cooked a little and thickened.
5. Let this custard cook, then pour it into the baked pie shell.
6. Preheat oven to slow (325 F.)

MERINGUE:
1. beat until frothy: 3 egg whites with 1/8 teaspoons salt.
2. Add: 1/3 cup sugar, 1 tablespoon at a time, beating constantly. Add: 1/2 teaspoon vanilla. Beat until stiff glossy.

PRESENTATION:
Spread meringue over pineapple custard and bake in the slow oven for 15 to 20 minutes, or until meringue is delicately browned. Let pie cool before serving.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This recipe is from the "A Treasury of Great Recipes by Mary and Vincent Price. This was the first cookbook I ever had and your paps won it when he worked at sears and brought it home to me. I treasure this wonderful book which has become a sought after book because both of the authors are deceased. This book is well over 45 years old.

 

 

 

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