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Receta Pineapple Angel Pie

Name: Pineapple Angel Pie
Ingredients: 3/4 c. sugar; 1/4 c. cornstarch; 1 dsh salt; 1 x (20 ounce.) crushed pineapple, juice; and all; 2 Tbsp. lemon juice; 2 Tbsp. butter; 2 x egg yolks, slightly beaten; 1 c. whipping cream, whipped Or possibly 2 c.; Cold Whip; 2 x egg whites; 1 dsh salt; 1/2 c. granulated sugar; 1/4 tsp cream of tartar; 1/2 tsp vanilla

de Global Cookbook

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Ingredientes

3/4 c. sugar
1/4 c. cornstarch
1 dsh salt
1 x (20 ounce.) crushed pineapple, juice
Â Â and all
2 Tbsp. lemon juice
2 Tbsp. butter
2 x egg yolks, slightly beaten
1 c. whipping cream, whipped Or possibly 2 c.
Â Â Cold Whip
2 x egg whites
1 dsh salt
1/2 c. granulated sugar
1/4 tsp cream of tartar
1/2 tsp vanilla

Direcciones

In saucepan combine cornstarch, sugar and salt. Stir in undrained pineapple, lemon juice and butter. Cook over medium heat, stirring constantly till thickened. Gradually add in a little of the warm pineapple mix to egg yolks. Combine with warm pineapple mix in a saucepan.
Cook 1-2 min more. Refrigeratetill cool. Fold pineapple into Cold Whip.
Pour into shell. Refrigerate2-3 hrs before serving.
MERINGUE CRUST (SHELL):Combine egg whites and cream of tartar, salt and vanilla. Beat till foamy. Gradually add in sugar, 1 Tbsp. at a time - beating constantly till very stiff and glossy. Spread on bottom and sides of buttered pan.
Bake in preheated oven for 1 hour (275 degrees). Let cold away from drafts before filling.