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Pineapple Cream Pie Recipe

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This recipe for Pineapple Cream Pie, by , is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stout, Joyce
Added: Thursday, September 28, 2006


1 stick butter, melted
2 cups sugar
1/3 cup cornstarch
5 eggs separated
1 large can crushed pineapple - undrained
2 cups milk
1 tsp vanilla
2 ( 9") baked pie crust


5 egg white
1/2 tsp cream of tartar
1/2 tsp vanilla
1/2 cup sugar

Mix sugar and cornstarch; then add melted butter. Separate eggs (reserving whites for meringue). Beat the yolks lightly and add to milk then stir into sugar mixture. Mix well. Add pineapple. Place over medium heat and cook until mixture comes to a full boil. Cook for 1 minute. Remove from heat and add vanilla. Pour into baked crusts and allow to cool while making meringue.
Meringue: Place egg whites, cream of tartar and vanilla in mixing bowl. Beat at high speed until soft peaks form. Add sugar small amounts at a time. Beat at high speed about 2 minutes until stiff peaks form. Divide between the 2 pies. Brown in 375F oven for 15-18 minutes. Cool before slicing.

Personal Notes:
Personal Notes:

Look to This Day

Look to this day!
For it is life, the very life of life.
In its brief course lie all the verities
And realities of your existence:
The bliss of growth, the glory of action,
The splendor of beauty:

For yesterday is already a dream,
And tomorrow is only a vision:
But today, well lived, makes every yesterday
A dream of happiness and every tomorrow
A vision of hope.
Look well, therefore, to this day. Author Unknown




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