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Pineapple Angel Pie Recipe

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This recipe for Pineapple Angel Pie is from In Our Titi's Kitchen ~ Where Memories are Made and Love is Shared, 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:  
Meringue Shell:
2 egg whites
1/4 teaspoon cream of tartar
dash of salt
1/2 teaspoon vanilla
1/2 cup sugar

Pineapple Filling:
3/4 cup sugar
1/4 cup cornstarch
dash of salt
1 (20 oz) can crushed pineapple, juice packed
2 tablespoons butter
2 egg yolks, slightly beaten
1 cup whipping cream, whipped
Directions:
Directions:
For Meringue Shell:
Combine egg whites, cream of tartar, salt and vanilla, beat until foamy. Gradually add sugar, about 1 tablespoon at a time, beating constantly until very stiff and glossy. Spread on bottom and sides of buttered 9" pie pan. Bake at 275º for 1 hour. Cool away from any draft.

For Pie Filling:
In a saucepan combine sugar, cornstarch and salt. Gradually stir in pineapple and butter. Cook over medium heat, strirring constantly until thick. Gradually add a little of the hot pineapple mixture to egg yolks, then combine with hot pineapple mixture in saucepan. Cook 1 to 2 minutes more. Chill until cold. Fold into whipped cream. Pour mixture into meringue shell. Chill 2 to 3 hours before serving. ***If desired crush Ritz crackers and sprinkle on top***

 

 

 

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