Saturday, November 28, 2009

Pineapple Cream Pie

A very important pie recipe, according to family lore.

1.5 c milk
3/4 c sugar
3 tbsp flour
3 tbsp corn starch
1/4 tsp salt
1 tbsp lemon juice
1 lemon rind, grated
1 tbsp oleo
1 c canned pineapple cut in pieces
3 egg yolks, slightly beaten
1/4 c pineapple juice

Scald milk, mix sugar, flour and corn starch and slowly add milk. Cook until thick and smooth for 10 minutes. Stir small amount of mixture into beaten egg yolks. Return to heat and cook 3 minutes. Add pineapple juice, lemon juice and rind. Add butter, blend and cool. Add pineapple to crust. Pour mixture on top of pineapple.

Meringue: 3 egg whites, 6 tbsp sugar. Beat egg whites and sugar until stiff meringue forms. Put on pie and bake in oven at 325 degrees for 20 minutes or until brown. Cool 2 to 3 hours.

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