Pineapple Pie

Recipe from Oxmoor House

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Ingredients

  • 1 cup sugar
  • 3 tablespoons all-purpose flour
  • 3 eggs, separated
  • 1 (8-ounce) can crushed pineapple, un drained
  • 1 tablespoon butter or margarine
  • 1 baked (9-inch) pastry shell
  • 1/2 teaspoon cream of tartar
  • 1/4 cup plus 2 tablespoons sugar

Preparation

  1. Combine 1 cup sugar and flour in a heavy saucepan; add egg yolks, pineapple, and butter, stirring well. Cook mixture over medium heat, stirring constantly, until mixture thickens and comes to a boil. Remove from heat. Cool slightly. Pour filling into pastry shell.
  2. Beat egg whites (at room temperature) and cream of tartar until foamy. Gradually add 1/4 cup plus 2 tablespoons sugar, one tablespoon at a time, beating until sugar dissolves and stiff peaks form. Spread meringue over pie, spreading to edges to seal. Bake at 350° for 10 minutes or until meringue is lightly browned. Cool completely. Serve at room temperature.
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