PINEAPPLE MERINGUE PIE
1 (20 ounce) can crushed pineapple
1/2 cup plus 6 tablespoons sugar, divided use
3 tablespoons cornstarch
1/4 teaspoon salt
3 eggs, separated
2 tablespoons butter or margarine
1 tablespoon lemon juice
1 baked 9-inch pie shell
Heat pineapple in saucepan. Mix 1/2 cup sugar, cornstarch and salt together. Stir into pineapple and cook, stirring, until thick and clear.
Beat egg yolks and stir in a little of the hot mixture. Put back in saucepan and cook, stirring, 1 minute.
Remove from heat and stir in butter and lemon juice. Pour into pie shell.
To make the meringue, beat egg whites until stiff, but not dry; gradually beat in 6 tablespoons sugar. Spread meringue over pie filling.
Bake in hot oven (400 degrees F) for 8 minutes, or until meringe is golden brown.
Makes 54 cookies
Source: Recipe pamphlet: The Collector's Cookbook - Pineapple, Woman's Day Kitchen #52, May 1961
1 (20 ounce) can crushed pineapple
1/2 cup plus 6 tablespoons sugar, divided use
3 tablespoons cornstarch
1/4 teaspoon salt
3 eggs, separated
2 tablespoons butter or margarine
1 tablespoon lemon juice
1 baked 9-inch pie shell
Heat pineapple in saucepan. Mix 1/2 cup sugar, cornstarch and salt together. Stir into pineapple and cook, stirring, until thick and clear.
Beat egg yolks and stir in a little of the hot mixture. Put back in saucepan and cook, stirring, 1 minute.
Remove from heat and stir in butter and lemon juice. Pour into pie shell.
To make the meringue, beat egg whites until stiff, but not dry; gradually beat in 6 tablespoons sugar. Spread meringue over pie filling.
Bake in hot oven (400 degrees F) for 8 minutes, or until meringe is golden brown.
Makes 54 cookies
Source: Recipe pamphlet: The Collector's Cookbook - Pineapple, Woman's Day Kitchen #52, May 1961
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