| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy |
|
Pies |
1 |
Servings |
INGREDIENTS
| 1 |
|
Whole 9 Inch Pie Crust |
|
|
Filling: |
| 1 |
c |
Pineapple-Grapefruit Juice |
| 1 1/2 |
tb |
Frozen Orange Juice Concentrate |
| 3 |
tb |
Cornstarch |
| 6 |
tb |
Sugar |
| 1/4 |
ts |
Salt |
| 2 |
|
Whole Egg Yolks; Beaten |
| 2 |
|
Whole Egg Whites; Beaten |
| 3 |
tb |
Rum |
| 1/2 |
c |
Heavy Cream; Whipped |
|
|
Topping: |
| 1/2 |
c |
Heavy Whipping Cream; Whipped With |
| 1 |
ts |
Frozen Orange Juice Concentrate |
| 6 |
|
Whole Cherries; For Garnish |
INSTRUCTIONS
1. Combine juices, cornstarch, sugar and salt in a saucepan. 2. Cook until
thickened, stirring constantly. 3. Stir a little of this hot mixture into
egg yolks, then add this to remaining hot mixture, stirring constantly.
Cook 4 minutes over very low heat. 4. Cool mixture; add rum; beat until
smooth. 5. Fold in whipped cream. 6. Fold in egg whites. 7. Pour into pie
crust. 8. Top with the additional whipped cream. 9. Garnish with cherries.
Refrigerate.
NOTES : Very finest recipes
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 241 by "Diane Geary"
<diane@keyway.net> on Nov 10, 1997
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