PINEAPPLE PIE

By Sube

Ingredients

• MERENGUE:
• USE 1 OPEN PIE CRUST. BAKE PIE CRUST TILL GOLDEN BROWN.
• FOR CLOSE PIE, BAKE 400 DEGREES FOR 15 MINUTES THEN DECREASE TO 300 DEGREES FOR 25 TO 30 MINUTES.
• FILLING
• 1 can crushed pineapple
• 3 tbsps cornstarch
• 2 tbsps flour
• 3 egg yolks
• 2 tbsps butter
• 1/4 cup sugar
• For 1 pie pan
• 1/4 tsp cream of tartar
• 1/2 cup egg whites
• 1/2 cup sugar

Preparation

Step 1

Preheat oven to 375 degrees

For the filling:

1. Strain pineapple. Get juice and add sugar, cook till threadlike consistency.

2. Add pineapple mixed with flour and cornstarch (off the fire) followed by the slightly beaten egg yolks.

3. Cook again till thick.

4. Add butter (off the fire) set aside to cool.

5. Pour on prepared pie crust.

For the merengue:

1. Beat whites till soft peak.

2. Add sugar gradually and beat till stiff peak but not dry. Pour on top of filling and mold like mountain.

3. Bake for 5 minutes till golden brown.