Description
A vintage dessert recipe
Ingredients
Scale
- 1 baked 8 inch pie shell (crust)
- 2 tablespoons cornstarch
- 3/4 cup sugar
- 1/2 teaspoon salt
- 20 ounce can crushed pineapple
- 2 eggs, separated
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 300 F
- Combine cornstarch, 1/4 cup sugar, and salt in a saucepan
- Add pineapple (including liquid)
- Cook over medium heat, stirring, until clear and thickened
- Beat egg yolks with 1/4 cup sugar and add to pineapple mixture
- Cook 1 minute
- Cool
- Add lemon juice and pour into pie crust
- Make meringue by beating 2 egg whites until stiff, gradually add the remaining 1/4 cup sugar
- Top pie with meringue and bake for 30 minutes