It doesn't get more Southern than frogeye salad, which can't help but make eaters reminisce on church potlucks or childhood dinners spent at grandparent's house. 

Robin Bashinsky

Gallery

Alison Miksch; Food Styling: Mary Clair Britton and Kady Wohlfarth; Prop Styling: Prissy Lee

Recipe Summary

active:
20 mins
total:
1 hr 45 mins
Yield:
Serves 24 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions; drain and rinse. Transfer to a large bowl.

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  • Drain crushed pineapple over a small bowl, using a spoon to press as much juice from pineapple as possible. Add water to juice as needed to equal 1 cup liquid. Measure 1 cup of the drained crushed pineapple into a bowl; set aside. (Discard remaining crushed pineapple, or reserve for another use.)

  • Whisk together egg, sugar, flour, salt, and pineapple juice-water mixture in a saucepan until smooth. Cook over medium-high, whisking constantly, until mixture thickens, 5 to 6 minutes. Remove from heat; stir in lemon juice. Let cool 15 minutes.

  • Add chopped fresh pineapple, marshmallows, flaked coconut, oranges, reserved crushed pineapple, and cooled pineapple juice mixture to pasta in bowl; stir gently to combine. Gently fold in whipped topping. Refrigerate, covered, until ready to serve, at least 1 hour or up to 1 day.

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