Ingredients: |
Ingredients: Crust:
12 whole graham crackers, broken into 1inch pieces
7 Tbsp. unsalted butter, melted and cooled
1/4 C. sugar
Filling:
3 large eggs, separated, plus 1 large yolk, room temperature
1 C. sweetened condensed milk
1 tsp. grated lemon zest
2 Tbsp. lemon juice
1/8 tsp salt
1 (8 oz.) can crushed pineapple, drained
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Directions: |
Directions:For the crust:
Adjust oven rack to middle position and heat oven to 325° F. Process graham cracker pieces in food processor to fine, even crumbs, about 30 seconds. Sprinkle butter and sugar over crumbs and pulse to combine, about 3 pulses. Sprinkle mixture into 9-inch deep-dish pie plate. Using bottom of measuring cup, press crumbs into even layer on bottom and sides of pie plate. Bake until crust is fragrant and beginning to brown, 13 to 18 minutes. Transfer pie plate to wire rack and let cool to room temperature. Reduce oven temperature to 300°.
For the Filling:
In large bowl, whip egg whites with hand-held mixer on medium-low speed until foamy, about 1 minute. Increase mixer speed to medium-high and whip whites until they are glossy and form stiff peaks, 2 to 4 minutes. Whisk egg yolks, milk, lemon zest and juice, and salt together in separate large bowl, then stir in crushed pineapple. Fold one-third of whipped egg whites into crushed pineapple mixture until just a few white streaks remain. Fold in remaining whites until just incorporated. Pour filling into cooked pie shell and bake until pie is golden brown and toothpick inserted in center comes out clean, 50 to 55 minutes. Let pie cool on wire rack until filling has set, about 2 hours. Serve slightly warm or at room temperature, with whipped cream, if desired. Serves 8. |
This recipe for 1932 Pineapple Pie is from