| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Chicago | 1 | Servings | |
INGREDIENTS
| Pastry for a 9-inch; double-crust pie | ||
| 2 | Eggs | |
| 2/3 | c | Sugar |
| 1 | tb | Fresh lime juice |
| 1 | pk | (20 ounces) fresh peeled pineapple, grated or chopped |
| 1 | tb | Butter |
INSTRUCTIONS
Preparation time: 20 minutes Cooking time: 45 minutes Yield: 8 servings >From the Chicago Tribune. This pie is similar to pastries served in Liberia. 1. Heat oven to 425 degrees. Roll out half of pastry on floured surface and line a pie pan. Beat eggs, sugar and lime juice in bowl until smooth. Stir in pineapple. Pour into pastry shell. Dot with butter. Roll out remaining pastry and fit over top of pie. Trim edges and flute. Prick the top in several places with a fork. 2. Bake pie 10 minutes. Reduce heat to 350 degrees; bake 35 minutes or until crust is lightly browned. Place on rack to cool. Nutrition information per serving: Calories ....... 340 Fat ............ 17 g Cholesterol .. 55 mg Sodium ...... 235 mg Carbohydrates .. 45 g Protein ........ 4 g Posted to TNT - Prodigy's Recipe Exchange Newsletter by Roserairie@aol.com on Nov 10, 1997
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