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Receta Pineapple Angel Pie
by Global Cookbook

Pineapple Angel Pie
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Ingredientes

  • 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

Direcciones

  1. 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.
  2. Cook 1-2 min more. Refrigeratetill cool. Fold pineapple into Cold Whip.
  3. Pour into shell. Refrigerate2-3 hrs before serving.
  4. 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.
  5. Bake in preheated oven for 1 hour (275 degrees). Let cold away from drafts before filling.