Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 6 tbsp. cornstarch
- 1 c. sugar, divided
- 1/2 teaspoon salt
- 2 (20 ounce.) cans crushed pineapple
- 4 Large eggs, separated
- 2 tbsp. lemon juice
- 1 (10 inch) baked pie shell
Direcciones
- Combine cornstarch, 1/2 c. sugar, salt and pineapple (undrained) in saucepan. Cook over low heat, stirring constantly, till clear and thickened. Beat egg yolks, add in a little warm mix to yolks, then return to pan with Tbsp. lemon juice. Cook 1 minute. Cold thoroughly. Pour into pie shell.
- Beat egg whites till stiff but not dry. Add in remaining 1/2 c. sugar slowly while beating till meringue stands in stiff peaks Swirl into pie - being sure to cover entire surface to edges of pastry rim. Bake at 425 degrees for 4 min. NOTE: If you use prepared frzn crusts (in foil pans) this mix will fill 2 pans.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 218g | |
| Recipe makes 8 servings | |
| Calories 280 | |
| Calories from Fat 24 | 9% |
| Total Fat 2.63g | 3% |
| Saturated Fat 0.78g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 182mg | 8% |
| Potassium 204mg | 6% |
| Total Carbs 63.06g | 17% |
| Dietary Fiber 1.3g | 4% |
| Sugars 52.09g | 35% |
| Protein 3.69g | 6% |
