Tangy Hawaiian Pie

By dfarber

Ingredients

• MERINGUE:
• 1 pkg lemon pudding and pie filling mix
• 1/2 cup sugar
• 1 3/4 cup water
• 1 can (8 1/2 oz) or 1 cup crushed pineapple undrained
• 2 egg yolks
• 2 tsp grated lemon peel if desired
• 2 egg white
• 1/8 tsp cream of tarter
• 1/4 cup sugar

Preparation

Step 1

1. In saucepan, combine pie filling mix and sugar, stir in 1/4 cup water.
2. Add remaining water crushed pineapple, egg yolks and lemon peel, mix well.
3. Cook over medium heat, stirring occasionally until thick.
4. Cool to lukewarm.
5. Turn into pie shell.
6. Cover with Meringue sealing to edges.
7. Bake at 350 for 10-12 minutes until lightly browned. Cool.


MERINGUE:
1. In small mixer bowl beat egg whites and cream of tarter at high speed until soft peaks form.
2. Add sugar gradually, beating until stiff.