Pineapple Meringue Pie

---------- Recipe via Meal-Master (tm) v8.05

Title: Pineapple Meringue Pie
Categories: Pies
Yield: 1 servings

Baked piecrust; 9 inch
1/3 c Cornstarch
1/2 c Sugar
Salt
Warm water
Grated peel of 1 lemon
1 tb Lemon juice
4 Eggs; separated
1 tb Butter
8 oz Crushed pineapple; reserve
-liquid
Egg white meringue topping:
4 Egg whites
1/4 ts Salt
1/2 c Sugar

Recipe by: From Good Housekeeping
Prepare pie crust. Into 2 quart saucepan, measure
cornstarch, 1 cup sugar and 1/8 teaspoon salt. Stir
together. Mix reserved pineapple liquid with warm water to
make 1 1/2 cups. Stir into saucepan, add lemon peel and
lemon juice. cook over medium heat, stirring until mixture
boils. Remove from heat.
In small bowl with wire whisk or spoon, beat egg yolks,
then stir in small amount of hot liquid. Slowly pour egg
mixture into sauce, stirring rapidly to prevent
lumping.Return to heat, cook stirring until thickened. (do
not boil) . Add butter to thickened mixture and stir until
melted and thoroughly blended. Fold in drained pineapple.
Blend well. Pour mixture into pie crust. Preheat oven to
400 deg F.
Make Meringue Topping with egg whites. Spread Meringue over
filling, touching pie crust. Bake 10 minutes or until
golden.
Egg White Meringue Topping:
Have egg whites at room temperature. Be sure bowl and
beaters are clean,dry and chilled. In small bowl with mixer
at high speed, beat egg whites and salt until soft peaks
form. At high speed, sprinkle in sugar, 2 tablespoon at a
time, beating after each addition until sugar is dissolved.
Rub a bit of meringue between fingers. If it does not feel
grainy, sugar is dissolved. Whites should stand in stiff,
glossy peaks.
With back of spoon, spread meringue over filling. Seal to
pie crust all around edge. Swirl up points to make
attractive top. Bake 10 minutes or until golden . Cool away
from drafts. JM.
Note: For holidays I sometime add a drop or two of food
colouring to meringue Such as green for St Patrick's. Red
for Christmas. etc.

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