This entry was posted on Wednesday, October 3rd, 2007 at 5:46 am and is filed under Pies. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
- 3 tablespoons cornstarch
- 2 cups pineapple juice
- 1 cup sugar
- 1/8 teaspoon salt
- 2 cups crushed pineapple
- 4 egg whites
- A baked pie shell
Mix the cornstarch with a little pineapple juice until smooth. Combine in a saucepan with the rest of the juice, half a cup of the sugar and the salt. Cook over low heat, stirring constantly, until thickened. Stir in the pineapple and cool.
Beat the egg whites until stiff but not dry; then beat in the remaining sugar. Fold into the pineapple mixture and fill the pie shell. Chill. Serves 6 to 8.