| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

CooksRecipes.com, where you'll find Recipes for Every Cook!

Appetizer Recipes
Bar & Brownie Recipes
Beef & Veal Recipes
Beverage & Drink Recipes
Bread Recipes
Breakfast Recipes
Cake & Frosting Recipes
Candy Recipes
Chicken Recipes
Cookie Recipes
Dessert Recipes
Ground Meat & Sausage
Holiday Recipes
International Recipes
Lamb Recipes
Pet Recipes
Pie & Pie Crust Recipes
Pork & Ham Recipes
Salad & Dressing Recipes
Sandwich Recipes
Sauce & Condiment Recipes
Seafood & Fish Recipes
Sidedish Recipes
Soup & Stew Recipes
Special Diets Recipes
Turkey Recipes
Vegetarian Entree Recipes
Wild Game Recipes

Pineapple Meringue Pie

1 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1 (20-ounce) can crushed pineapple, undrained
3 large egg yolks, slightly beaten
1 tablespoon lemon juice
1 (9-inch) pastry shell, baked
Meringue (recipe follows)
  1. In a large saucepan, combine sugar, cornstarch and salt. Stir in pineapple until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Gradually stir 1 cup hot filling into beaten egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in lemon juice.
  2. Pour hot filling into pastry shell. Spread meringue over hot filling, sealing edge to crust.
  3. Bake at 350°F for 12 to 15 minutes or until meringue is golden brown. Cool completely on a wire rack before cutting. Refrigerate leftovers.

Makes 6 to 8 servings.

Meringue

6 tablespoons granulated sugar
3 large egg whites
1/4 teaspoon cream of tartar
  1. In a mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.

| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Copyright © 1999 - 2008 CooksRecipes.com. All rights reserved. Terms of Use | Privacy Policy | Content Rating