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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

PINEAPPLE MERINGUE PIE Recipe

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This recipe for PINEAPPLE MERINGUE PIE is from WITH LOVE FROM THE THROGMARTIN FAMILY KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 (325º 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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