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PINEAPPLE MERINGUE PIE

9 inch baked piecrust
1/3 cup cornstarch
1/2 cup sugar
salt
warm water
grated peel of 1 lemon
1 tablespoon lemon juice
4 eggs ,separated
1 tablespoon butter
8 oz can crushed pineapple, reserve liquid
4 egg white Meringue topping (recipe follows)

Prepare pie crust.

Into 2 quart saucepan, measure cornstarch, 1 cup sugar and 1/8
teaspoon salt. Stir together. Mix reserved pineapple liquid with
warm water to make 1 1/2 cups. Stir into saucepan, add lemon peel
and lemon juice. cook over medium heat, stirring until mixture
boils. Remove from heat. In small bowl with wire whisk or spoon,
beat egg yolks, then stir in small amount of hot liquid. Slowly
pour egg mixture into sauce, stirring rapidly to prevent lumping.Return
to heat, cook stirring until thickened. (do not boil) . Add butter
to thickened mixture and stir until melted and thoroughly blended.
Fold in drained pineapple. Blend well. Pour mixture into pie crust.
Preheat oven to 400 deg F, Make meringue topping with egg whites.
Spread meringue over filling, touching pie crust. Bake 10 minutes
or until golden


Egg White Meringue Topping

4 egg whites
1/4 teaspoon salt
1/2 cup sugar

Have egg whites at room temperature. Be sure bowl and beaters are
clean,dry and chilled. In small bowl with mixer at high speed, beat
egg whites and salt until soft peaks form. At high speed, sprinkle
in sugar, 2 tablespoon at a time, beating after each addition until
sugar is dissolved. Rub a bit of meringue between fingers. If it
does not feel grainy, sugar is dissolved. Whites should stand in
stiff, glossy peaks. With back of spoon, spread meringue over
filling. Seal to pie crust all around edge. Swirl up points to
make attractive top. Bake 10 minutes or until golden . Cool away
from drafts.

Note: For holidays, add a drop or two of food colouring to meringue
such as green for St Patrick's, red for Christmas. etc.

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