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This recipe for PINEAPPLE CUSTARD PIE, by , is from The Miller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Evelyn Miller
Added: Saturday, June 25, 2005


1-9" pie shell

2 eggs seperated
1 c. sugar
Pinch of salt
2 T. flour
1 c. milk
1 c. crushed pineapple drained
1 t. vanilla or lemon extract
4 T. sugar

Combine egg yolks, 1 c. sugar, salt and flour in top of double boiler; add milk stirring constantly until thickened. Add pineapple and vanilla. Pour into pie shell after cooling slightly.
Beat egg whites slightly and gradually add 4 T. sugar while beating and beat until stiff. Cover pie filling and brown in 350 degree oven.
Remove from oven and cool, then place in refrig. to chill.




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