Pineapple Cream Pie
|Crushed pineapple||1 Cup (16 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Egg yolks||3 , slightly beaten|
|Whole milk||1 Cup (16 tbs)|
|Canned milk||1 Cup (16 tbs)|
|Baked pastry shell||9 Inch|
|Powdered sugar||3 Tablespoon|
|All-purpose flour||1 1⁄2 Cup (24 tbs)|
|Crisco||1⁄2 Cup (8 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Vanilla extract||1 Teaspoon|
Mix flour, salt, baking powder together.
Add shortening, vanilla and water.
Mix well and roll out on floured board.
Bake until brown in 450 degree oven.
n saucepan (double boiler), mix sugar, cornstarch, salt; gradually stir in milk.
Add pineapple, stirring slowly.
Cook and stir until mixture thickens.
Add butter, stirring until smooth.
Pour into 9" pastry shell that is baked and cool.
Top with Snow Mountain Meringue.
Snow Mountain Meringue:Beat egg whites until soft peaks form.
Add vanilla slowly.
Add sugar, beating slowly; add powdered sugar.
Continue to beat at high speed until high peaks form.