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Old 11-30-2004, 09:29 PM   #1
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Pineapple Meringue Pie

Pineapple Meringue Pie

1 cup plus 6 tablespoons sugar, divided
2 tablespoons cornstarch
1/8 teaspoon salt
1 can (20 ounces) crushed pineapple, undrained
3 eggs, separated
1 tablespoon lemon juice
1/4 teaspoon cream of tartar
1 pastry shell (9 inches), baked


In a large saucepan, combine 1 cup sugar, cornstarch and salt. Stir in pineapple until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in lemon juice. Keep warm.

For meringue, in a mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Pour hot filling into pastry shell. Spread meringue over hot filling, sealing edges to crust.

Bake at 350° for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before cutting. Refrigerate leftovers. Yield: 6-8 servings.

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Old 12-06-2004, 10:28 PM   #2
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Is everybody in North Carolina this good with sweets Rainee? TY.
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Old 12-07-2004, 12:07 AM   #3
 
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My mom loved to bake this. My dad liked it too!
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Old 12-07-2004, 07:48 PM   #4
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LOL :oops: There are quite a few of us.
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